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Pumpkin Muffins With Pecans Recipe

I come from a family that likes to be creative in the kitchen. I enjoy dreaming up new recipes, as well as putting a spin on old favorites.

Pumpkin muffins with pecans

Pumpkin muffins with pecans

An Easy Way to Spice Up Your Breakfast

I enjoy almost anything made with pumpkin, and pecans are one of my favorite nuts, especially for baking. Together, these ingredients make a perfect flavor pair to feature in a tasty muffin! These muffins take only 30 minutes to prepare, so they can easily be made as an everyday breakfast treat. They can also be a delicious addition to a family brunch. The pecans are only on top, and can easily be omitted (for those who have nut allergies) without taking away too much from the taste of the muffin itself.

Cook Time

Prep timeCook timeReady inYields

15 min

15 min

30 min

One Dozen


  • 7 ounces pumpkin purée, (this is just under half of a regular-sized can of pumpkin)
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 3 fluid ounces* extra light olive oil, (another type of vegetable oil can be substituted, if necessary)
  • 2 teaspoons vanilla extract
  • 1 egg
  • 3 fluid ounces* milk
  • 1-1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup pecan pieces

*Three fluid ounces is roughly 3/8 cup, though it is better to use a liquid measuring cup for fluid ingredients, if you have one available.


  1. Pre-heat oven to 350°F. Grease a 12-cup muffin tin well, then set it aside.
  2. Whisk together the pumpkin purée, white and brown sugars, oil, and vanilla in a large bowl until the mixture is creamy. Add the egg and beat it in well. Whisk in the milk, then set aside the mixture.
  3. In another bowl, stir together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  4. Add the dry ingredients to the pumpkin mixture a few spoonfuls at a time, blending the the two together well before adding more flour mixture. Be careful not to over-stir so as to keep the muffins from becoming tough.
  5. Once the dry ingredients have all been added to the pumpkin mixture, evenly distribute the batter between the cups in the prepared muffin tin. Sprinkle the pecan pieces liberally over the tops of the muffins.
  6. Bake for 15-18 minutes; the muffins are done when the centers are set and a toothpick inserted in the middle comes out clean. Allow them to cool partially in the tin before removing them from the tin. Finish cooling the muffins on a wire rack, or enjoy them while they are still warm!


  • A lot of recipes call for a cup of pumpkin puree, meaning you have a pesky 7 ounces (just under one cup) from a 15-ounce can left over. This recipe is a great way to use up that leftover pumpkin.
  • If you like the taste of the spices to be more pronounced, add another 1/2 teaspoon of the pumpkin pie spice to the batter.
  • If you do not have pumpkin pie spice, add 1/2 teaspoon of cinnamon, 1/8 teaspoon of ginger, 1/8 teaspoon of nutmeg, and a pinch each of allspice, cloves, and mace (any of the last three spices can be ommitted without affecting the flavor too much).