Spiced Pumpkin Pecan Muffins

Pumpkin Muffins
Pumpkin Muffins. Klaus Arras/StockFood Creative/Getty Images
Ratings (5)
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: 12 to 16 servings
Nutritional Guidelines (per serving)
199 Calories
8g Fat
28g Carbs
4g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bake these easy pumpkin muffins for your fall get-togethers and parties. Use pecans, raisins, or dried cranberries in these tasty muffins.

Fill muffin cups 3/4 full or nearly full for high tops.

See the reader comments for some alternative ingredients and suggestions.

Ingredients

  • 2 cups all-purpose flour (9 ounces)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 scant teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 can (15 to 16 ounces) pumpkin puree
  • 1/3 cup melted butter
  • 1/2 cup evaporated milk (or​ half-and-half)
  • 1/2 cup brown sugar (packed)
  • 1/4 cup granulated sugar
  • 2 large eggs (beaten)
  • 1 teaspoon vanilla
  • 1/2 to 3/4 cup pecans, optional
  • 1/2 to 3/4 cup raisins, optional

Steps to Make It

  1. Heat the oven to 375 F (190 C/Gas 5). Line muffin cups with paper liners. (The recipe makes 12 to 16 muffins, depending on the size of the muffin cups.)

  2. In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Stir to blend thoroughly.

  3. In​ a separate bowl, combine the pumpkin, melted butter, milk or half-and-half, the beaten eggs, brown and granulated sugars, and vanilla; mix until blended.

  4. Stir pumpkin mixture into the dry ingredients and stir just until moistened. Fold in pecans or raisins, but don't over-mix. 

  5.  Line a muffin tin with paper liners or grease well and dust with flour. Or use a baking spray with flour. 

  6. Fill each muffin cup about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake for 20 to 25 minutes.

  7. Serve warm or at room temperature. 

Reader Comments and Suggestions

  • "I changed and added to the spices as follows: 1/2 tsp cinnamon, scant 1/2 tsp ginger, 1/2 tsp nutmeg, 1/8 tsp cloves, 1/8 tsp allspice. I used 1/2 cup pecans and 1/4 cup of chopped dates. I used a 398 ml can of pumpkin puree (14 oz) I am getting rave reviews. The sweetness is perfect for a muffin. Pumpkin is very good for people with digestive problems. The nuts and dates help too." — P.J.

  • "My family loved this recipe - i made it with cranberries and chopped pecans. they were wonderfully moist and flavorful." — S.B.

  • "I made these for my son to take to school for snack time as I thought they would be a healthier snack. I added chocolate chips for kid appeal and they were a big hit." — N.S.

  • "Very moist and flavourful. I used regular milk instead of evaporated and it tasted just fine. I think if I was to make it again I might add pecans AND raisins because it needs a little more texture. A+." — Zeta

  • "Made the recipe using the sugar and spice topping. In 20 min, they were ready, moist and delicious. Not sweet at all which would be more like a cupcake and less like a muffin. I will make these again." — B.W.