These Pumpkin Pecan Muffins are a cozy treat, perfect for autumn! They’re moist, fluffy, and packed with the warm flavors of pumpkin and crunchy pecans.
I love starting my morning with one of these muffins alongside my coffee. They feel like a warm hug on a chilly day. Can’t resist that sweet nutty goodness! ☕️🍂
Key Ingredients & Substitutions
All-purpose Flour: This is the base for your muffins, providing structure. If you want a gluten-free option, try using a 1:1 gluten-free baking flour.
Pumpkin Puree: Always choose pure pumpkin puree rather than pumpkin pie filling for the best flavor. If you can’t find pumpkin, you can use mashed bananas or steamed and mashed sweet potatoes as a substitute.
Pecans: These add a lovely crunch! If you’re nut-free, sunflower seeds or rolled oats can be good alternatives. Toasting the nuts enhances their flavor.
Sugars: The combo of white and brown sugars makes for great sweetness and moisture. You can swap out with coconut sugar or maple syrup, but adjust the amount accordingly since their sweetness varies.
How Can I Ensure My Muffins Are Moist and Fluffy?
Mixing your ingredients just right is key to moist muffins. When combining wet and dry ingredients, do it gently. Overmixing can make them tough. Here’s how to keep them fluffy:
- Whisk the wet ingredients until smooth before adding dry ingredients.
- Use a spatula to fold the dry mix into the wet mix gently until just combined.
- Don’t be alarmed if there are a few lumps; that’s perfectly fine!
Also, using pumpkin puree keeps the muffins moist. Remember to check them in the oven a minute or two before the timer goes off. Don’t let them overbake!
Delicious Pumpkin Pecan Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (plus extra for topping)
For the Pecan Streusel Topping:
- 1/3 cup chopped pecans
- 1/4 cup granulated sugar (or coarse sugar for more crunch)
- 2 tablespoons all-purpose flour
- 2 tablespoons cold unsalted butter, cut into small pieces
- 1/2 teaspoon cinnamon
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time and 20-25 minutes of baking time. After that, let the muffins cool for a bit before enjoying them! In total, plan for about 1 hour before you can dive in and savor these tasty treats.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, your muffins will bake evenly. Line a 12-cup muffin pan with paper liners or lightly grease each cup to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, cloves, and ginger. Mixing these dry ingredients helps ensure that your muffins rise properly. Set this mixture aside for later.
3. Combine Wet Ingredients:
In a large bowl, whisk the granulated sugar, brown sugar, and eggs until everything is smooth and blended. Add in the pumpkin puree, vegetable oil (or melted butter), and vanilla extract. Mix until your wet mixture is creamy and well combined.
4. Combine Wet and Dry Ingredients:
Now it’s time to add the dry ingredients to the wet ones! Gradually fold in the flour mixture using a spatula or wooden spoon. Be gentle! You want to combine everything just until you don’t see any dry flour left—overmixing can make your muffins tough.
5. Add Pecans:
Fold in the 1/2 cup of chopped pecans for that delightful crunch and flavor.
6. Make the Streusel Topping:
In a small bowl, combine the chopped pecans, sugar, flour, cinnamon, and cold butter. Use a fork or your fingers to mix it together until you get a crumbly mixture. This will create a delicious topping for your muffins!
7. Fill the Muffin Cups:
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Make sure they have enough room to rise and form a lovely dome!
8. Add the Streusel Topping:
Generously sprinkle the streusel topping over each muffin. This will create a tasty, crunchy layer on top while they bake.
9. Bake the Muffins:
Put the muffin tray in the preheated oven and bake for 20-25 minutes. Keep an eye on them! When a toothpick inserted into the center comes out clean, they’re ready!
10. Cool and Enjoy:
After baking, allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy these muffins warm, or store them in an airtight container!
There you go! Perfectly spiced and wonderfully fluffy Pumpkin Pecan Muffins, perfect for sharing with friends and family or enjoying solo with a nice cup of coffee. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can absolutely use fresh pumpkin! Just make sure to cook and puree it until smooth. About 1 1/2 to 2 pounds of fresh pumpkin will yield the required 1 cup of puree. Just remember to strain it well to avoid excess moisture in your muffins!
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them. Wrap each muffin tightly in plastic wrap, then place them in a freezer-safe bag. They can last up to 3 months in the freezer! Simply thaw at room temperature or warm them gently in the microwave when you’re ready to enjoy.
Can I Substitute the Pecans for Another Nut?
Certainly! If you prefer another nut, walnuts or almonds would work well in this recipe. If you’re nut-free, consider using sunflower seeds or oats for a delightful crunch!
What Should I Do If My Muffins Are Too Dense?
If your muffins turn out dense, it might be due to overmixing the batter or using too much flour. Make sure to gently fold the dry ingredients into the wet mixture until just combined. If you’re using a measuring cup, be sure to spoon flour into the cup and level it off with a knife for an accurate measurement!
