Pumpkin Pecan Muffins
Prep time
Cook time
Total time
The best pumpkin muffins, laden with pecans and a sugary pecan topping.
Recipe type: Dessert | Muffins
  • 2½ cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup firmly packed light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground allspice
  • 2 large eggs
  • 1 cup canned pumpkin
  • ½ cup buttermilk
  • ¼ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • ½ cup pecans, coarsely chopped
  • 2 tablespoons unsalted butter, melted
  • ¼ cup firmly packed light brown sugar
  • ½ cup pecans, finely chopped
Preheat oven to 400 degrees F. Lightly grease two standard 12 cup muffin pan or line with paper cups.
  1. In a large mixing bowl, combine flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice. Set aside.
  2. In a medium bowl, beat the eggs with a wire whisk until frothy. Add pumpkin, buttermilk, vegetable oil, and vanilla; stir to completely mix. Pour mixture into flour mixture; stir just until moistened. Fold in pecans.
  3. Fill muffin cups ⅔ full.
  1. In a small bowl, combine melted butter, brown sugar, and pecans; stir to mix. Sprinkle tops of each muffin with the pecan mixture, about 1 teaspoon on each muffin.
  2. Bake: Bake 25 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from muffin pan and cool on a wire cooling rack.
Recipe Notes
Pan: One 12 Cup Standard Muffin Pan Prep: Greased or Paper Cups Oven Temp: 400° Yield: 12 Muffins Storage: Tightly Wrapped, Room Temperature

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Recipe by at https://thebakingpan.com/recipes/muffins-and-scones/pumpkin-pecan-muffins/