Go Back
- 1 cup pure pumpkin puree - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/4 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract The main ingredients bring the heart and soul to these muffins. Pumpkin puree gives them a rich flavor and moist texture. The sugars add sweetness and depth. The vegetable oil keeps the muffins soft and tender. Eggs help bind everything together, making them fluffy. Vanilla extract adds a warm, inviting aroma. - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt The dry ingredients are key for structure. All-purpose flour forms the base. Baking powder and baking soda create lift, making them rise. The spices like cinnamon, nutmeg, and ginger give these muffins their fall flavor. Salt balances the sweetness and enhances the taste. - 1/2 cup chopped pecans - 1/4 cup cinnamon sugar Toppings add crunch and extra flavor. Chopped pecans give a nice texture and nutty taste. A sprinkle of cinnamon sugar on top creates a sweet crust. These toppings are optional but make a big difference in taste and presentation. First, preheat your oven to 350°F (175°C). This step is key. It ensures that your muffins bake evenly. Next, get your muffin tin ready. You can line it with paper liners or grease it with cooking spray. This helps the muffins come out easily. In a large bowl, combine the wet ingredients. Add 1 cup of pure pumpkin puree, 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 1/4 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Mix everything well until it's smooth. In a separate bowl, whisk together your dry ingredients. Use 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Now, it's time to combine the wet and dry ingredients. Gradually mix the dry ingredients into the wet ones. Stir gently until just combined. Be careful not to overmix; this keeps your muffins light and fluffy. Finally, fold in 1/2 cup of chopped pecans, making sure they are evenly spread throughout the batter. Fill each muffin liner about 2/3 full with the batter. This allows room for the muffins to rise. Sprinkle a generous pinch of cinnamon sugar on top of each muffin. This gives them a sweet crust. Bake in your preheated oven for about 18-20 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, they are ready. Let the muffins cool in the tin for 5 minutes before moving them to a wire rack to cool completely. Enjoy your delightful pumpkin pecan coffee cake muffins! - Avoid overmixing the batter. This keeps your muffins light and fluffy. Mix just until the dry ingredients blend in. If you see a few lumps, that’s okay! - Use fresh ingredients for the best flavor. Check your baking powder and spices to ensure they are still good. - Serve warm muffins with maple syrup. The sweet syrup pairs great with pumpkin flavor. - Add cream cheese frosting on top for a rich twist. Cream cheese brings a nice tang that balances the sweetness. - Garnish with additional pecans for added crunch. Just sprinkle them on top right before serving. - Use decorative muffin liners to make your treats pop. Fun colors or patterns make them look even more inviting. {{image_2}} To make your Pumpkin Pecan Coffee Cake Muffins gluten-free, you can swap the all-purpose flour with gluten-free flour. This change works well, but make sure to choose a blend that includes xanthan gum for better texture. You can also use almond flour or coconut flour, but these may need adjustments in moisture. If you want to change up the nuts, consider using walnuts or almonds. Both add a different crunch and flavor. Walnuts give a more earthy taste, while almonds add a mild, sweet note. Just chop them up and fold them into the batter like you would with pecans. To make your muffins even more exciting, try adding chocolate chips or dried fruits. Dark chocolate chips can add richness, while raisins or cranberries give a sweet and tangy twist. Just mix in about 1/2 cup of your chosen add-ins before baking. You can also experiment with spices to change the flavor. Adding a pinch of allspice or cardamom can elevate the muffin’s taste. Each spice brings a unique warmth, perfect for fall. Just remember, a little goes a long way! If you want mini muffins, adjust the baking time. Fill the mini muffin tins about halfway and bake them for about 12-15 minutes. Check for doneness with a toothpick. To turn this recipe into cupcakes, fill standard cupcake liners about 2/3 full. Bake for 20-25 minutes. Top with cream cheese frosting for a special touch. These cupcakes will impress at any gathering! To keep your pumpkin pecan coffee cake muffins fresh, store them in an airtight container. This method helps lock in moisture and flavor. You can keep them at room temperature for up to three days. If your home is warm, consider refrigerating them. Just remember to wrap each muffin in plastic wrap before placing them in the fridge. This keeps them from drying out. If you want to save muffins for later, freezing is a great option. Let the muffins cool completely, then wrap them tightly in plastic wrap. Place the wrapped muffins in a freezer-safe bag or container. They can last in the freezer for about three months. When you’re ready to enjoy them, simply take out a muffin and reheat it. You can do this in the microwave for about 15-20 seconds or bake it at 350°F (175°C) for 10 minutes. This will bring back their warm, fresh flavor. At room temperature, these muffins stay fresh for about three days. Always check for signs of spoilage. If you see mold, an odd smell, or if the muffins feel dry and hard, it’s best to toss them. Keeping an eye on these signs will help you enjoy your coffee cake muffins at their best. Yes, you can use canned pumpkin puree. It saves time and is easy to find. Canned pumpkin is often smoother than fresh. This helps your muffins stay moist. If using fresh pumpkin, cook and mash it first. Drain any excess water for best results. To make dairy-free muffins, substitute the eggs with flax eggs. Use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg. You can also replace the oil with dairy-free yogurt. For a richer taste, try coconut oil. Always check labels to ensure the products are dairy-free. Yes, frosting can make your muffins even more fun! Cream cheese frosting pairs well with pumpkin flavor. You can also use maple frosting for a sweet touch. If you prefer a lighter option, a simple glaze of powdered sugar and milk works great too. Try adding chopped pecans on top for crunch. If your muffins sink, it may be due to overmixing. Mixing too much can add air that collapses during baking. Another reason is underbaking. Make sure to check with a toothpick. If it comes out clean, your muffins are done. Finally, make sure your oven is at the right temperature. An oven thermometer can help with this. This blog covers how to make delicious pumpkin muffins. We explored the best ingredients, step-by-step instructions, and helpful baking tips. Don't forget about the fun variations you can try, like adding chocolate chips or nuts. Store your muffins properly to keep them fresh longer. Remember, baking is all about experimenting. So, enjoy mixing flavors and toppings. Your perfect pumpkin muffins await!

Pumpkin Pecan Coffee Cake Muffins

Indulge in the warm flavors of fall with these delicious Pumpkin Pecan Coffee Cake Muffins! Packed with pure pumpkin, sweet spices, and crunchy pecans, these muffins are perfect for breakfast or a cozy afternoon snack. Make your kitchen smell amazing and enjoy a treat everyone will love. Click through for the full, easy recipe and start baking today! #PumpkinPecanMuffins #FallBaking #PumpkinRecipes #MuffinMadness
Print Recipe Pin Recipe

Ingredients
  

1 cup pure pumpkin puree

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/4 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup chopped pecans

1/4 cup cinnamon sugar (for topping)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.

    In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix well until all ingredients are fully combined.

      In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

        Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

          Gently fold in the chopped pecans until evenly distributed throughout the batter.

            Fill each muffin liner about 2/3 of the way full with the batter. Sprinkle a generous pinch of cinnamon sugar over the top of each muffin.

              Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center comes out clean.

                Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                    - Presentation Tips: Serve the muffins warm with a drizzle of maple syrup or a dollop of cream cheese frosting on top, and garnish with additional pecans for an attractive look.