Pumpkin Pecan Muffins with Cream Cheese Glaze

Welcome the cozy flavors of fall with our best recipes Pumpkin Pecan Muffins!

These muffins are filled with the rich flavor of pumpkin and warm fall spices, making them the perfect snack for any fall day. These pumpkin pecan muffins are easy to make, don’t require an electric mixer, and are ready in under 30 minutes.

This recipe uses simple ingredients: pumpkin puree, eggs, brown sugar, butter, cinnamon, and pumpkin spice. Make it now and have it ready for your next morning coffee or afternoon tea session. If you are on a keto diet, Keto Pumpkin Pecan Muffins Recipe do!

Whether you’re a seasoned baker or a beginner, you’ll love how these muffins turn out every time. Plus, it stays moist and flavorful for days! Drizzle with cream cheese glaze for an even more special taste.

Why You’ll Love This Pumpkin Pecan Muffin Recipe

There is no pumpkin puree left. This recipe uses an entire 15-ounce can (1.5 cups) of pumpkin puree. Most recipes only use part of the can, so you have to figure out what to do with the rest. You don’t have to worry about a quarter of a can of pumpkin going to waste in the back of the fridge.

Versatile! We love a good muffin. However, you can also bake the batter for this recipe in large or small loaf pans (makes a great gift!). teaPecans and glaze are optional but delicious! If you’re skipping the pecans, check out our suggestions below for nut-free alternative additions.

It’s easy to make. It takes less than 8 minutes to prepare and all you need is a spoon and a bowl to mix it all up! You don’t need to take out the electric mixer for this.

it is delicious. It’s moist, soft, and very pumpkin-like.

➡ Do you like pumpkin? Also try our recipes. Ghost Pumpkin Spice Mousse Cups, Pumpkin Spice Scones with Vanilla Maple Glaze, Maple Vanilla Pumpkin Pie, Mini Cranberry Pumpkin Cheesecakes

materials needed

flour: We tested this recipe using organic all-purpose flour. A 1:1 gluten-free flour mix works well.

egg: Use room temperature. To speed up the warm-up, soak peeled eggs in warm water for 5 minutes.

Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, which is already sweetened.

Melted Butter: Let the butter cool completely before adding it to the sugar. You can also use coconut or avocado oil. For a low-fat option, applesauce also works.

sugar: I used a mixture of light brown sugar and white sugar.

vanilla: For best results, use pure vanilla extract.

leaver: Baking soda and baking powder help muffins rise, creating a fluffy texture and fluffy crumbs. For best results, use fresh.

salt: The salt balances out all the flavors in this recipe. If using salted butter, reduce salt to 1/4 teaspoon instead of 1/2 teaspoon as the recipe calls for.

spices: We are using a combination of cinnamon and pumpkin pie spice. If you don’t have a jar of pumpkin pie spice, you can make your own by mixing up the recipe below.

Quick DIY Pumpkin Pie Spice Mix

2 tablespoons cinnamon powder
2 teaspoons ground ginger
2 teaspoons nutmeg powder
3/4 teaspoon allspice

Mix the seasoning and store it in a sealed jar or container. Over time, you may develop a preference for certain spices.

How to Make Pecan Pumpkin Muffins

Step 1. prep: Once you have all of your ingredients together, line or grease a muffin tin and preheat the oven to 350 degrees F (175 degrees C).

Step 2. Combine wet ingredients: Mix white sugar and brown sugar into melted butter. Then mix together the pumpkin puree, milk and eggs and set aside until smooth. Do not overmix.

Step 3. Combine dry ingredients: Mix flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt together in a separate bowl.

Step 4. Mix the dough: Add the dry ingredients to the wet pumpkin mixture and stir until well combined. Do not overmix.

step. 5 bake: Fill 3/4 of the batter into a parchment paper or greased muffin mold and spread evenly. Bake for about 15-17 minutes, or until a toothpick inserted comes out clean. The tops of the muffins should pop back when lightly pressed.

Recipe Tips

Correct measurements of dried material: To properly measure flour and dry ingredients, spoon the ingredients into a measuring cup and level it.

Spice adjustments: If you don’t like certain spices in your pumpkin spice blend, try making your own using the DIY recipe above. Some people don’t like cloves, while others like ginger better. Experiment a little to see what spice ratios you like best.

Whip Glaze Silky Smooth: Cream cheese should be softened at room temperature for a very soft texture. If there are lumps, it means the ingredients are too cold.

Replace the pecans with: I think walnuts would go well with these muffins too! But IIf you don’t have nuts, consider thisInstead, substitute pecans with chocolate chips, golden raisins, cranberries, or pumpkin seeds.

Recipe FAQs

Do I need to make a glaze?

The glaze is optional, but the flavor and texture of these muffins are above it.

To make a simple glaze without cream cheese, add a little milk (non-dairy is fine), 1/2 teaspoon vanilla extract, and 1/4 cup powdered sugar.

How to Store Muffins

Store muffins in an airtight container in the refrigerator for up to 5 days.

Can I freeze these pumpkin pecan muffins?

Yes, these pumpkin muffins freeze well. Once completely cooled, place the muffins in a freezer bag or freezer-safe container. Store frozen for up to 3 months. Thaw in the refrigerator overnight.

If you’re glazing muffins, make sure the muffins are completely thawed before performing that step.

Get the recipe!

Pumpkin Pecan Muffins with Cream Cheese Glaze

These light and fluffy pumpkin pecan muffins are so delicious and easy to make that they’ll be a fall treat you’ll want to make again and again. Also, unlike most recipes, I use an entire 15-ounce can of pumpkin puree.

preparation time 15 minute minute

cooking time 25 minute minute

lecture Breakfast, Dessert, Snack

cooking American

equipment

• measuring cup

• spoon or whisk

• mixing bowl

• muffin pan

ingredient

1x2 times3 times

Wet ingredients for muffin batter

• 1 cup Melt the butter (1 stick) and let it cool. * See note on substitutions
• 2/3 cup Brown sugar (light or dark)
• 1/3 cup granulated white sugar
• 1 15 ounces (11/2 cups) can pumpkin puree
• 2 eggs, beaten
• 1/4 cup milk
• 2 teaspoon pure vanilla extract

Muffin Dough Dry Ingredients

• 1 2/3 cup all purpose flour
• 3 teaspoon baking powder
• 1.5 teaspoon pumpkin spice
• 1.5 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 baking powder
• 1/2 teaspoon salt
• 2/3 cup pecan Finely chopped and more to sprinkle on top.

Glaze Ingredients

• 3 oz. cream cheese softened
• 3 tablespoon butter softened
• 2 tablespoon icing sugar
• 1-2 tablespoon Milk (can be sub-cream or non-dairy)
• 1 teaspoon vanilla extract

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How to Make Pumpkin Pecan Muffins

• Preheat oven to 350°F. Fill muffin pan with 12 muffin liners. If you don’t have liners, grease a muffin pan instead.

• To make the dough: First, mix the cooled melted butter and sugar in a large bowl. Then stir in the remaining wet ingredients (pumpkin puree, eggs, milk, vanilla) until well combined.

• Combine dry ingredients (flour, baking soda, baking powder, salt, and spices) in a medium bowl and mix well. Then fold in the wet ingredients.

• Spoon the mixture into muffin liners, filling them 3/4 full.

• Bake the muffins for about 15-17 minutes, or until a toothpick inserted in the center comes out clean. While the muffins are baking, prepare the glaze.

• Once done, remove the muffins from the oven and let them cool completely. Then drizzle each muffin with glaze and crushed pecans before serving.

Making cream cheese glaze

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*Note: Nutritional values ​​are estimates and are for informational purposes only. Recipe Tips and Tricks These substitutions should not have a significant effect on the final result, but changing ingredients may change the final macros. temperature: For best results, keep eggs and other ingredients at room temperature. To save: Let cool completely and store in an airtight container in the refrigerator for up to 5 days. Remove from the refrigerator one hour before serving. To freeze: These muffins can be stored in the freezer for up to 3 months. Thaw at room temperature or microwave frozen muffins on a napkin or microwave-safe plate. It takes approximately 30 to 60 seconds. Butter Substitutes: You can replace the butter in this muffin batter with melted coconut or avocado oil. For a low-fat or oil-free alternative, try plain yogurt or applesauce. If using applesauce, reduce the amount of granulated sugar. Pecan/Nut Free Substitutes: Substitute with walnuts or add 1/2 cup of sugar-free chocolate chips instead.

keyword Baked, muffins, pecans, pumpkin

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