Spiced Pumpkin Pecan Muffins

Pumpkin Muffins
Pumpkin Muffins. Klaus Arras/StockFood Creative/Getty Images
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Servings: 12 to 16 servings
Nutritional Guidelines (per serving)
199 Calories
8g Fat
28g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 199
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 19%
Cholesterol 69mg 23%
Sodium 361mg 16%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 8%
Protein 4g
Calcium 110mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(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.

See Also
Pumpkin Oat Muffins with Dates​​

Cranberry Pumpkin Seed Muffins


  • 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.

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