Pumpkin Pecan Muffins are a wonderful treat that bring together the warm flavors of pumpkin and the satisfying crunch of toasted pecans. These muffins are soft and moist with just the right touch of sweetness, making them perfect for cozy mornings or afternoon snacks. The combination of pumpkin spice and nutty pecans creates a comforting taste that many people love during the fall and beyond.
I really enjoy making these muffins because they fill the kitchen with such a lovely, inviting smell while baking. I like to toast the pecans just a little before adding them—it brings out their natural flavor and adds a nice crunchy texture to every bite. Plus, they’re easy to whip up, even on busy mornings when you want something homemade without the fuss.
My favorite way to enjoy these muffins is fresh out of the oven with a little pat of butter melting on top, or paired with a hot cup of tea or coffee. They also freeze well, so I often make a big batch to have on hand for whenever a snack craving hits. These muffins always bring a bit of warmth and comfort, no matter the season.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain canned pumpkin, not pie filling. If you prefer fresh, roast and puree your pumpkin for a milder flavor. It adds moisture and natural sweetness to the muffins.
Pecans: Toasting pecans before mixing enhances their flavor and crunch. You can swap with walnuts or almonds if pecans aren’t available for a similar nutty texture.
Spices: Cinnamon, nutmeg, cloves, and ginger bring cozy warmth. Feel free to adjust amounts or skip cloves if you prefer a milder spice profile.
Oils & Fats: Vegetable oil keeps muffins moist but butter adds richness and flavor. Use melted butter if you want a more buttery taste.
How Can I Avoid Tough Muffins When Mixing Batter?
Overmixing the batter is a common baking trap. It develops gluten, making muffins dense or tough instead of tender.
- First, whisk dry ingredients and wet ingredients separately.
- Combine them and stir gently just until you no longer see flour.
- Don’t worry if the batter looks lumpy—that’s okay!
- Fold the pecans in at the end carefully.
Following this light mixing approach helps keep the muffins soft and fluffy, just right for that perfect bite.
Equipment You’ll Need
- Muffin tin – it shapes your muffins perfectly and helps them bake evenly.
- Muffin liners – make cleanup easy and keep muffins from sticking.
- Mixing bowls – you’ll need one for dry ingredients and one for wet for easy mixing.
- Whisk – great for smoothing out the wet ingredients and mixing dry spices evenly.
- Wooden spoon or spatula – perfect for gently folding the batter without overmixing.
- Measuring cups and spoons – for accurate ingredient amounts to get the best results.
Flavor Variations & Add-Ins
- Swap pecans with chopped walnuts for a classic, milder nutty flavor.
- Add chocolate chips for a sweet touch that pairs well with pumpkin’s warmth.
- Stir in dried cranberries or raisins to add bursts of chewy sweetness.
- Mix in a teaspoon of espresso powder to deepen the spice flavors and add richness.
How to Make Pumpkin Pecan Muffins?
Ingredients You’ll Need:
Main Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 1 cup chopped pecans, plus extra for topping
- Optional: a small pat of butter for topping each muffin before baking
How Much Time Will You Need?
Preparing and baking these delicious pumpkin pecan muffins takes about 35 minutes: 10 minutes for mixing and prepping, and 20 to 25 minutes for baking. Letting them cool about 5 minutes before serving is best.
Step-by-Step Instructions:
1. Preparing the Oven and Muffin Pan:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly to prevent sticking.
2. Mixing Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until fully combined.
3. Mixing Wet Ingredients:
In another bowl, beat the pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil (or melted butter), vanilla extract, and milk until the mixture is smooth and evenly mixed.
4. Combining Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and stir gently just until combined. Be careful not to overmix to keep your muffins tender.
5. Adding the Pecans:
Fold in 1 cup of chopped pecans carefully to spread them evenly through the batter.
6. Filling the Muffin Cups:
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
7. Adding Toppings:
Sprinkle a few pecan halves on top of each muffin. If you like, add a tiny pat of butter on top to melt during baking for extra richness.
8. Baking:
Place the muffins in the oven and bake for 20 to 25 minutes. They’re ready when a toothpick inserted in the center comes out clean.
9. Cooling and Serving:
Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then move them to a wire rack to cool completely or serve warm if you prefer.
Enjoy your moist, flavorful pumpkin pecan muffins with your favorite morning drink or as a delightful anytime snack!
Love these nutty, cozy muffins? For a gluten-free option, try my tender Gluten-Free Pumpkin Muffins. Craving more bakery-style flavor? Bake a batch of Pumpkin Chocolate Chip Muffins next.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Just roast a small sugar pumpkin, scoop out the flesh, and puree it until smooth. Make sure it’s well-drained to avoid extra moisture in the batter.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped tightly for up to 3 months and thaw at room temperature before serving.
Can I Substitute Pecans with Other Nuts?
Absolutely! Walnuts or almonds work well as substitutes and provide a similar crunchy texture. Toast them lightly to enhance their flavor before adding to the batter.
Is It Okay to Use Buttermilk Instead of Milk?
Yes, buttermilk will add a nice tang and make the muffins extra tender. If using buttermilk, reduce the baking soda slightly (to about 3/4 teaspoon) to balance the acidity.