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Pumpkin Pecan Muffins

4.80 from 5 votes
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With a soft and tender interior topped with a crunchy pecan topping, these Pumpkin Pecan Muffins are the quintessential on-the-go Fall treat.

pumpkin pecan muffins on top of a wooden cutting board next to a brown linen towel and cinnamon sticks and spices

Seasonal ingredients and cozy aroma will fill your kitchen and home — no candle needed! A spiced pumpkin batter with aromatic spices like cinnamon, nutmeg, and cloves are baked to perfection and studded with a crunchy toasted pecan topping for a delightful contrast in texture.

Why You’ll Love These

  • Seasonal treat. As soon as September rolls around, it’s pumpkin spice everywhere. Hop on the bandwagon with these pumpkin pecan muffins; you won’t regret it! The cozy flavors of Fall are all throughout this treat!
  • Moist and tender. The pumpkin puree makes this muffin so moist and tender. No dried out, crumbly muffins over here.
  • Fluffy and textural contrast. The muffins are bouncy and fluffy and topped with a crunchy pecan topping that will have you wanting more. The contrast of textures makes this so irresistible!
  • Easy to make. A couple bowls, a whisk, and your hands are all it takes to make this cozy muffin treat.
ingredients for pumpkin pecan muffins

Ingredients for Pumpkin Pecan Muffins

  • Pumpkin puree – make sure it’s not pumpkin pie filling!
  • Coconut oil
  • Egg
  • Vanilla extract
  • Brown sugar
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Pumpkin pie spicemake your own to have around all season!
  • Chopped pecans
pumpkin pecan muffin in a white muffin liner with chopped pecans on top

Recipe Tips

  • Don’t overmix. The beauty of this muffin is that it is soft and fluffy. If you overmix, you’ll overwork the gluten therefore causing it to make the muffin tough and gummy.
  • Use pumpkin puree not pumpkin pie filling. They usually sit next to each other on the shelf and it’s super deceiving! Pumpkin pie filling has added spices and sugars and you don’t want that. Grab plain pumpkin puree.
  • Make your own pumpkin pie spice! I make a batch of my pumpkin pie spice every Fall to prepare for all the autumnal goodies I’ll be making. It’s so easy and it keeps for a year!
pumpkin pecan muffin sliced in half to see interior dotted with chopped pecans

Pumpkin Pecan Muffins Variations and Substitutions

  • Make it vegan. Replace the egg with 1/2 tablespoon of chia seeds mixed with 2 tablespoons of water for an egg substitute. Or, use a flax egg or applesauce.
  • Swap the nut. Don’t like pecans? Swap for chopped walnuts or almonds or your favorite nut.
  • Add chocolate chips. Adding mini chocolate chips would send this muffin over the top — in a good way!

Storage Instructions

These muffins will keep best in an airtight container at room temperature for up to 3 days. If keeping them in the fridge, they’ll last longer, up to 5-7 days, but they will toughen up so pop them in the microwave or toaster oven to warm them through!

pumpkin pecan muffins on top of a wooden cutting board

What to Serve with Pumpkin Pecan Muffins

I love my morning routine and adding these pumpkin pecan muffins together with a Spicy Gingerbread Latte sounds like the best idea ever to start the day! These also pair well as a sweet treat to an Egg White Breakfast Casserole or even a Breakfast Crunchwrap. All these items are so easy to take on the go as well!

Looking for more Fall treats?

pumpkin pecan muffin in a white muffin liner with chopped pecans on top

Pumpkin Pecan Muffins

With a soft and tender interior topped with a crunchy pecan topping, these Pumpkin Pecan Muffins are the quintessential on-the-go Fall treat.
4.80 from 5 votes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 muffins
Author: Julie Chiou
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  • 1 cup (245 g) pumpkin puree
  • ¼ cup (55 g) melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup (220 g) brown sugar
  • 1 egg
  • 1 ⅔ cups (208 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 ½ teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • ¾ cup (74 g) chopped pecans

Pecan Topping

  • ½ cup (55 g) chopped pecans
  • ¼ cup (55 g) brown sugar
  • 1 tablespoon melted coconut oil



  • Preheat the oven to 350 °F (177 °C) and prepare a standard muffin pan with 12 muffin liners.
  • In a large bowl, mix together pumpkin puree, coconut oil, vanilla, brown sugar, and egg. In a separate bowl, whisk together flour, baking powder, baking soda, ground cinnamon, and pumpkin pie spice.
  • Add the dry ingredients to the wet ingredients then whisk together until no clumps and flour remain. Fold in the chopped pecans.
  • Divide the batter into the prepared muffin pan, filling each about 2/3 full.
  • Mix the ingredients for the pecan topping and sprinkle ~1 tablespoon on top of the muffins, gently pressing them into the batter.
  • Bake the muffins for 22-26 minutes or until a toothpick comes out clean.
  • Allow the muffins cool for 15 minutes then transfer to a wire rack to cool completely


Serving: 1 muffin | Calories: 291 kcal | Carbohydrates: 40 g | Protein: 4 g | Fat: 14 g | Saturated Fat: 6 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 5 g | Trans Fat: 0.002 g | Cholesterol: 14 mg | Sodium: 178 mg | Potassium: 146 mg | Fiber: 2 g | Sugar: 23 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Recipe Rating


Saturday 14th of October 2023

It looks yummy! Please can you explain how to make own pumpkin puree? What kind of pumpkin to use?

Julie Chiou

Sunday 15th of October 2023

hi, i'm slightly confused! this recipe doesn't ask you to make your own pumpkin puree. it's from a can. could you please clarify your question?