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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.
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
- 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 spice – make your own to have around all season!
- Chopped pecans
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 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!
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 Cinnamon Rolls
- Pumpkin Roll
- Apple Cinnamon Dutch Baby
- Apple Cinnamon Muffins
- Apple Pie Cinnamon Rolls
Pumpkin Pecan Muffins
Equipment
Ingredients
- 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
Instructions
- 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
It looks yummy! Please can you explain how to make own pumpkin puree? What kind of pumpkin to use?
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?