Pumpkin Pecan Muffins With Cream Cheese Glaze

Welcome the comforting taste of autumn with the best recipes ever pumpkin pecan muffins!

Filled with the rich flavor of pumpkin and warm fall spices, these muffins are the perfect snack for a fall day. These pumpkin pecan muffins are easy to make, don’t require an electric mixer, and are ready in 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. For those on a ketogenic diet, Keto pumpkin pecan muffins recipe Too!

Whether you’re an experienced baker or a beginner, you’ll love how these muffins turn out every time. Plus, it stays moist and flavorful for days. Try adding a little cream cheese glaze to make it even more special.

Why you’ll love this pumpkin pecan muffin recipe

No pumpkin puree left: This recipe uses a whole 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 can of pumpkin going to waste in the back of your fridge.

It’s versatile! We love a good muffin. However, you can bake the dough from this recipe in a large loaf pan or divide it into smaller loaf pans (makes a great gift!). TPecans and glaze are also optional and delicious. If you’d like to omit the pecans, check out our suggestions for nut-free and alternative additions below.

It’s easy to make. It takes just 8 minutes or less to prepare and just mix them together with a spoon and a bowl. No need to pull out the electric mixer for these.

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

➡ Do you like pumpkin? Try our recipes too Ghostly Pumpkin Spice Mousse Cups, Pumpkin Spice Scones with Vanilla Maple Glaze, Maple Vanilla Pumpkin Pie, Mini Cranberry Pumpkin Cheesecakes

Materials needed

flour: I tested this recipe using organic all-purpose flour. A 1:1 blend of gluten-free flours works best.

egg: Use at room temperature. To speed up the warming process, place the shelled eggs in a warm water bath for 5 minutes.

Pumpkin puree: Use pure pumpkin puree instead of pumpkin pie filling, which is already sweetened.

Melted butter: Be sure to let the butter cool completely before adding it to the sugar. You can also sub in coconut oil or avocado oil. Applesauce is also a good choice for a low-fat option.

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

vanilla: For best results, use pure vanilla extract.

degreaser: Baking soda and baking powder help the muffins rise, creating a fluffy texture and airy crumb. For best results, use fresh.

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

spices: I use 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 stirring up the recipe below.

Easy DIY Pumpkin Pie Spice Mix

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

Mix the spices and store in an airtight jar or container. Over time, you may find that you prefer certain spices more or less.

How to make pecan pumpkin muffins

Step 1. Preparation: Once you have gathered all the ingredients, line or grease a muffin tin and preheat the oven to 350 degrees (175 degrees).

Step 2. Mix wet ingredients: Mix white sugar and brown sugar with melted butter. Next, mix together the pumpkin puree, milk, and beaten eggs until smooth. Do not over mix.

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

Step 4. Stir the batter. Add dry ingredients to wet pumpkin mixture and stir until well combined. Do not over mix.

step. 5 Bake: Scoop batter evenly into lined or greased muffin tins, filling 3/4 full. Bake for about 15-17 minutes, or until a toothpick inserted comes out clean. The tops of the muffins should spring back when pressed lightly.

recipe tips

Measure dry ingredients correctly: To accurately measure flour and dry ingredients, flatten them in a measuring cup.

Adjust spices. If you don’t like a particular spice in pumpkin spice blend, create your own using the DIY recipe above. Some people don’t like cloves, while others prefer the added ginger. Experiment a little to find the spice ratio you like.

Whip glaze smooth. For a super smooth texture, let the cream cheese come to room temperature. Any lumps indicate that the material is too cold.

Replace the pecans: Walnuts also go well with these muffins! But IIf you’re nut-free, consider the following:Substitute chocolate chips, golden raisins, cranberries, or pumpkin seeds for the pecans.

Recipe FAQ

Do I need to make a glaze?

A glaze is optional but can add flavor and texture to these muffins.

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

How to store muffins

Muffins can be stored 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 cool, place muffins in freezer bags or freezer-safe containers. Can be frozen for up to 3 months. Thaw in the refrigerator overnight.

If you are using a glaze on your muffins, wait until the muffins are completely thawed before doing this step.

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