A super-moist muffin, Pumpkin Pecan Pie Muffins, are loaded with pumpkin and studded with pecans. A necessary indulgence any day of the week!
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I’m not much of a pumpkin person throughout the year, but when the weather gets cooler my thoughts turn to pumpkin, apple, and hearty comfort food.
When you combine the flavors of pumpkin pie and pecan pie, you get an amazing mash-up and the best of both. In this case, I made muffins.
In my opinion, these Pumpkin Pecan Pie Muffins are little sweet for a muffin. However, doughnuts and cinnamon rolls are breakfast foods, why not really sweet muffins?
Pumpkin Pecan Pie Muffins are so dang moist and flavorful from the butter and a little crunchy from the pecans. It’s hard to eat just one of these gems. They’re most definitely better than any bakery or coffee shop muffin I’ve ever had!
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Pumpkin Pecan Pie Muffins
- Adding chocolate chips is optional in this recipe. Pumpkin and chocolate make a great pair.
- As well, you could treat these more as a cupcake and frost them. Cream Cheese Frosting is always my go-to frosting recipe.
- Furthermore, to change up this recipe you can exchange walnuts or almonds for the pecans. Any nut will work.
- I always use real butter when baking, margarine and butter substitutes don’t turn out the same. Or, taste as good in my opinion.
- I don’t cook with gluten-free and almond flour and, therefore, can’t recommend how they would turn out in this recipe.
- Recipes that contain pumpkin almost always have cinnamon or pumpkin pie spice as well. I opted to leave the spices out of my muffins and allow the pumpkin and pecan flavors to shine. You can add 1/2 teaspoon of either spice if you so desire.
Pumpkin Pecan Pie Muffins
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- 1 cup light brown sugar
- 1/2 cup all-purpose flour
- 1 cup chopped pecans
- 2/3 cup softened butter
- 2 whole eggs beaten
- 1/2 cup pumpkin puree
- Preheat oven to 350 degrees.
- Grease muffin pan or line with cupcake liners.
- In a large bowl, stir together brown sugar, flour, and pecans.
- Cut in butter until mixture resembles wet sand. In
- In another bowl, beat eggs and pumpkin.
- Add eggs to dry mixture and stir until combined.
- Using an ice cream scoop, scoop mixture into muffin pans.
- Bake 20 to 25 minutes. Cool in pan 5 to 10 minutes, loosening with a knife around edges to prevent from sticking. Remove and cool on wire rack.
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Mary Lou says
How much chocolate chips? Regular or mini chips?
either reg or mini chips, I like minis in muffins the best. and I’d use 1/2 cup
Gentle Joy Homemaker says
What a great idea! These sound wonderful… almost more like cupcakes w/o frosting than muffins, Yum. 🙂
These look very good.. I will microwave my own pumpkin and weigh the correct amount out.. I also will use less sugar, as you stated muffins were quite sweet. My husband doesn’t like very sweet muffins.. Other than me, of course,. hee hee Thank you for the recipe..
lin willett says
Is the flour amount correct? Need to know before I bake thse muffins please!
1/2 cup all purpose flour is correct