Can I use fresh pumpkin instead of canned?

Absolutely! Using fresh pumpkin puree can enhance the flavor of your Pumpkin Pecan Muffins. Just make sure to cook and puree the pumpkin until smooth before adding it to the batter.

How do I store leftover muffins?

To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. You can also freeze them for longer storage. Just thaw them at room temperature when you're ready to enjoy!

Can I make these muffins ahead of time?

Yes! These muffins are perfect for meal prep. You can bake them a day or two in advance. Just reheat them in the microwave for a few seconds before serving for that fresh-baked taste.

What can I substitute for eggs in this recipe?

If you need an egg substitute, try using flaxseed meal or applesauce. For each egg, mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit for a few minutes. Alternatively, ¼ cup of applesauce works well too!

Can I add other mix-ins to the muffins?

Definitely! Feel free to add chocolate chips, dried cranberries, or even shredded coconut for a fun twist on your Pumpkin Pecan Muffins. Just keep the total mix-ins to about one cup to maintain the right texture.

Pumpkin Pecan Muffins – Cozy Fall Bakes in No Time

Description

A delightful recipe for easy pumpkin pecan muffins, perfect for fall.

Ingredients

Scale

1 ¾ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 cup granulated sugar
½ cup brown sugar
½ cup chopped pecans
¼ teaspoon ground nutmeg
1 ½ teaspoon cinnamon
2 large eggs
1 teaspoon vanilla extract
1 cup of canned pumpkin, or homemade pumpkin puree
½ cup vegetable oil (such as canola oil)
½ cup chopped pecans (for topping)
⅔ cup brown sugar (for topping)
1 teaspoon cinnamon (for topping)
⅓ cup butter, softened (for topping)
⅓ cup flour (for topping)
confectioners sugar (optional, for decoration)

Instructions

Preheat the oven to 350ºF and line muffin cups with paper liners.
In a large bowl, mix all dry ingredients together: flour, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, pecans, and brown sugar.
In another bowl, prepare the liquid mixture by whisking eggs together until the yolks and whites are blended. Then add vanilla, oil, and pumpkin puree.
Add the liquid mixture from step 2 to the dry ingredients mixture in step 1. Mix well with a wooden spoon.
Prepare muffin pan by spraying it with oil or using butter. Fill each muffin cup completely full for a mushroom top or ⅔ full for a normal muffin.
Prepare the topping by mixing pecans, brown sugar, cinnamon, and flour together. Add softened butter and cut it into the dry ingredients until you have a good crumble topping. Sprinkle this mixture over muffins.
Using a spoon, spread the topping evenly over each muffin.
Bake until the muffins are springy to the touch and a toothpick comes out clean, for 25 to 35 minutes. Start checking with the toothpick at 25 minutes.
Allow them to cool for 10 minutes, then turn out onto a rack to cool completely. Larger muffin cups may take longer to bake.
Sprinkle with confectionary sugar if desired.

Notes

For a more intense flavor, use homemade pumpkin puree.
Ensure the butter for the topping is softened for easier mixing.
Store any leftover muffins in an airtight container.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 250
Sugar: 15g
Sodium: 150mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg

Keywords: Pumpkin Pecan Muffins, Fall Muffins, Easy Muffin Recipe