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Welcome to the coziest recipe of the season: the Best Ever Pumpkin Pecan Muffins! These delicious treats are packed with the rich flavors of pumpkin and warm spices, making them the perfect fall treat to enjoy with friends and family.
The recipe uses simple ingredients like pumpkin puree, eggs, brown sugar, butter, cinnamon, and pumpkin spice, making it easy to whip up a batch in just 30 minutes. And the best part? These muffins don’t require an electric mixer, so you can make them without even breaking a sweat.
Whether you’re a seasoned baker or a beginner, you’ll love how these muffins turn out every time. Plus, they stay moist and flavorful for days, making them a great make-ahead option for the week’s school lunches or a quick snack on-the-go.
But that’s not all – these muffins are also incredibly versatile. You can bake the batter in a large pan or divide it into mini loaf pans for a fun twist. And if you’re skipping the pecans, check out our suggestions for nut-free and alternative additions.
The secret to these muffins’ success? The use of an entire 15-ounce can of pumpkin puree, eliminating the need to figure out what to do with leftover canned pumpkin. Genius, right?
So go ahead, give these muffins a try, and experience the ultimate in fall flavors and textures. Your taste buds – and your Instagram followers – will thank you.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup chopped pecans (optional)
- Cream cheese glaze (see below)
Glaze:
- 3 ounces cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon milk (or cream or non-dairy alternative)
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together pumpkin puree, eggs, and melted butter.
- Add wet ingredients to dry ingredients and stir until just combined.
- Fold in chopped pecans, if using.
- Divide batter evenly among muffin cups.
- Bake for 15-17 minutes or until a toothpick inserted in center comes out clean.
- Let cool completely before glazing and sprinkling with chopped pecans.
Tips and Variations:
- Make ahead: These muffins keep well at room temperature for up to 3 days, or freeze for up to 3 months. Reheat in the microwave or oven.
- Substitutions: Try substituting melted coconut oil or avocado oil for the butter. For lower-fat options, use plain yogurt or applesauce instead of sugar.
- Pecan alternative: Substitute chopped walnuts or add 1/2 cup sugar-free chocolate chips instead of pecans.
Share your reactions with us in the comments and don’t forget to pin this recipe for later!
