Pumpkin Pecan Muffins are a cozy little treat packed with warm spices, sweet pumpkin, and crunchy pecans. These muffins are soft and moist with just the right amount of nuttiness from the pecans that adds a lovely texture. They’re perfect for mornings when you want something homemade but easy to grab and go.
I love making these muffins because they smell amazing while baking and fill the whole kitchen with that comforting fall aroma. I usually sprinkle a few extra pecans on top before baking to give them a nice little crunch on the outside. They always disappear fast whenever I bring them to family gatherings or share them with friends.
My favorite way to enjoy Pumpkin Pecan Muffins is slightly warmed with a little pat of butter melting on top. They’re great with a hot cup of coffee or tea, making them an ideal snack or breakfast all season long. If you have leftover pumpkin puree, this recipe is a perfect and delicious way to use it up!
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pumpkin puree, not pumpkin pie filling. The puree adds moisture and mild sweetness. If you don’t have canned, fresh cooked and mashed pumpkin works great too.
Pecans: Chopped pecans bring crunch and a nutty flavor. Walnuts or almonds can be swapped if pecans aren’t available. Toasting nuts beforehand enhances their taste even more.
Spices: Cinnamon, nutmeg, ginger, and cloves create that classic pumpkin spice vibe. If you don’t have all, a pumpkin pie spice mix is a handy one-stop option.
Oats: Rolled oats add texture and a slight chewiness. If you’re avoiding gluten, use certified gluten-free oats to keep the muffins friendly for gluten sensitivities.
Oil or Butter: Both work well to keep muffins moist. Butter adds richness and a bit of flavor, while oil keeps the texture tender. I usually choose melted butter for a slightly buttery taste.
How Do I Avoid Overmixing the Muffin Batter?
Overmixing can make muffins tough and dense. Here’s how to mix just right:
- Combine dry and wet ingredients separately first.
- Pour wet into dry and stir gently with a spatula or wooden spoon.
- Stop mixing when you barely see dry flour—some lumps are fine.
Give the batter a few gentle folds to keep it light and tender. This helps your muffins rise nicely and stay soft inside.
Equipment You’ll Need
- Muffin tin – a 12-cup size is perfect for even baking and standard muffin sizes.
- Muffin liners or non-stick spray – keeps muffins from sticking and make cleanup easier.
- Large mixing bowls – for combining dry and wet ingredients separately without mess.
- Whisk and spatula – whisk to mix dry ingredients well, spatula to fold batter gently without overmixing.
- Measuring cups and spoons – for precise ingredient amounts to get the texture just right.
- Cooling rack – lets muffins cool evenly so they don’t get soggy.
Flavor Variations & Add-Ins
- Swap pecans for walnuts or chopped almonds if you want a different nutty flavor or texture.
- Add ½ cup raisins or dried cranberries for a pop of sweetness and chewiness.
- Stir in ½ cup of mini chocolate chips for a sweeter twist that kids usually love.
- Mix in shredded coconut for extra texture and a subtle tropical note.
How to Make Pumpkin Pecan Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup rolled oats
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted butter
- 1/4 cup buttermilk or milk
- 1 teaspoon vanilla extract
Other Ingredients:
- 3/4 cup chopped pecans (plus extra for topping)
- Optional: coarse sugar or crumble topping for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 18-22 minutes for baking, plus a short cooling time of about 5 minutes. So in roughly half an hour, your delicious Pumpkin Pecan Muffins will be ready to enjoy!
Step-by-Step Instructions:
1. Prepare to Bake:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, rolled oats, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This blends all the dry flavors nicely.
3. Combine Wet Ingredients:
In a separate medium bowl, lightly beat the eggs. Add pumpkin puree, vegetable oil (or melted butter), buttermilk, and vanilla extract. Stir until everything is smooth and well combined.
4. Make the Batter:
Pour the wet mixture into the dry ingredients. Stir gently just until everything is combined — don’t overmix! The batter should be a bit thick with small lumps.
5. Add Pecans:
Fold in the chopped pecans carefully, so they’re evenly distributed but the batter stays light.
6. Fill Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 3/4 full for nice, puffy tops.
7. Add Toppings:
Sprinkle extra pecans on top of each muffin. If you like, add a little coarse sugar or crumble topping for a crunchy finish.
8. Bake:
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
9. Cool and Serve:
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely or enjoy warm.
If you love cozy fall baking, don’t stop at these muffins. Try our fluffy Pumpkin Spice Pancakes for a warm breakfast treat. For dessert, you’ll enjoy the rich layers of Pumpkin Spice Cake packed with seasonal flavors. And if you’re craving a twist on a classic, this Easy Pumpkin Bread with Cream Cheese Swirl is a must-bake.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Just cook and puree fresh pumpkin until smooth. Make sure it’s well-drained so the batter doesn’t get too wet. Substitute in equal amounts as canned puree.
How Should I Store Leftover Pumpkin Pecan Muffins?
Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze muffins for up to 3 months—just thaw at room temperature or warm gently before serving.
Can I Substitute Nuts or Leave Them Out?
Absolutely! You can swap pecans for walnuts or almonds, or omit nuts completely if you prefer a nut-free muffin. Adding seeds like pumpkin or sunflower seeds is also a tasty option.
What’s the Best Way to Reheat These Muffins?
Warm them briefly in the microwave for about 15-20 seconds or pop them in a toaster oven at 300°F for 5 minutes to refresh their texture and flavor.