Description
Easy Pumpkin Pecan Muffins recipe with incredibly moist texture and crunchy topping. Perfect for fall baking with simple ingredients and step-by-step instructions.
Ingredients
Makes 12 muffins:
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- 1 cup pumpkin puree (canned works best)
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- 1 cup granulated sugar
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- 1/2 cup vegetable oil
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- 2 large eggs
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- 1 teaspoon vanilla extract
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- 1 cup all-purpose flour
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- 1 teaspoon baking powder
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- 1/2 teaspoon baking soda
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- 1/4 teaspoon salt
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- 1 teaspoon ground cinnamon
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- 1/2 cup chopped pecans (plus extra for topping)
Instructions
1. Get Ready Heat oven to 350°F. Line muffin tin with papers.
2. Wet Stuff Mix pumpkin, sugar, oil, eggs, and vanilla in a big bowl. Whisk until smooth.
3. Dry Stuff In another bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
4. Combine Dump dry ingredients into wet. Stir gently until just mixed – lumps are fine. Add pecans and stir once more.
5. Fill Scoop batter into muffin cups, about 3/4 full. Sprinkle extra pecans on top.
6. Bake 22-24 minutes until toothpick comes out clean. Don’t overbake.
7. Cool Let sit 5 minutes in pan, then move to cooling rack.
Notes
Don’t bake them until they’re brown on top – they’ll be dry. Pull them when a toothpick comes out clean. They taste even better the next day.
If the tops are browning too fast, cover with foil. Learned this when my first batch looked perfect but was raw inside.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Muffin method
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 18g
- Sodium: 185mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg