Description
Delight in these moist and flavorful Pumpkin Pecan Muffins, bursting with warm spices and crunchy pecans. Perfect for fall breakfasts or an afternoon snack, these muffins combine canned pumpkin puree with aromatic cinnamon, nutmeg, and ginger, sweetened with both granulated and brown sugars. Topped with additional pecans for a satisfying crunch, they’re easy to make and sure to become a seasonal favorite.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup milk (dairy or non-dairy)
- 1/4 cup maple syrup (optional, for added sweetness and flavor)
Add-ins
- 1/2 cup chopped pecans (plus extra for topping)
Instructions
- Preheat and prepare the muffin tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the tin with non-stick spray.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt until evenly combined.
- Combine wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, vegetable oil, canned pumpkin puree, eggs, vanilla extract, and maple syrup if using, ensuring a smooth, homogenous mixture.
- Incorporate dry ingredients into wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing and tough muffins.
- Add milk and pecans: Stir in the milk until incorporated, then carefully fold in the chopped pecans to distribute evenly throughout the batter.
- Fill muffin cups and add topping: Divide the batter evenly among the muffin cups, filling each about two-thirds full. Sprinkle a few additional chopped pecans on top of each muffin for extra crunch and visual appeal.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached.
- Cool the muffins: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely to avoid sogginess.
- Serve or store: Serve warm alongside coffee or tea, or store the cooled muffins in an airtight container at room temperature for 3-4 days to maintain freshness.
Notes
- You can substitute vegetable oil with melted coconut oil for a slightly different flavor and texture.
- If you prefer less sweetness, omit the maple syrup or reduce the amount of sugars slightly.
- Ensure not to overmix the batter to keep the muffins light and tender.
- These muffins freeze well; store in a freezer-safe container for up to 2 months, thaw before serving.
- Use fresh spices for the best aroma and flavor impact.
