Pumpkin Pecan Muffins With Cream Cheese Glaze

Welcome the delicious flavors of fall with our recipe for the BEST EVER Pumpkin Pecan Muffins!

Packed with the rich flavors of pumpkin and warm fall spices, these cupcakes are a treat for any 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 like pumpkin puree, eggs, brown sugar, butter, cinnamon, and pumpkin spice. Make them right now so they’re ready for the next morning coffee or afternoon tea session. If you’re on a keto diet, we have it Keto Pumpkin Pecan Muffin Recipe too!

Whether you’re a seasoned baker or a novice baker, you’ll love how these muffins turn out every time. Plus, they stay moist and tasty for days! Try it with a drizzle of our Cream Cheese Glaze for a special touch.

Why You’ll Love This Pumpkin Pecan Muffin Recipe

You won’t have leftover pumpkin puree: This recipe uses an entire 15-ounce can (1.5 cups) of pumpkin puree. Most recipes only use part of a can, leaving you to figure out what to do with the rest. No need to worry about 1/4 of a can of pumpkin going to waste in the back of the fridge.

It’s versatile! We love a good muffin. BUT you can also bake the egg for this recipe in a large pan or divide it into small ones (it would make a great gift!). Tpecans and glaze are also optional, but delicious! If you’re skipping the pecans, check out the suggestions below for alternative nut-free additions.

It’s easy to do. Only 8 minutes or less to prepare and a spoon and bowl are all you need to mix these up! No need to get out the electric mixer for these.

They are sweet. They are moist, tender and very pumpkin-y.

➡ Love pumpkin? Try our recipes too Ghostly Pumpkin Spice Mousse Cups, Pumpkin Spice Scones with Vanilla Maple Glaze, Maple Vanilla Pumpkin Pie, and Mini Cranberry Pumpkin Cheesecake

The ingredients you will need

Irina: We tested this recipe with organic all-purpose flour. A 1:1 gluten free flour mix should work.

Eggs: Use room temperature. To speed up the heating process, place the eggshells in warm water for 5 minutes.

Pumpkin Puree: Use pure pumpkin puree and not pumpkin pie filling, which is already sweetened.

Melted butter: Be sure to cool the butter completely before adding it to your sugars. You can also add coconut or avocado oil. For a low-fat option, apples will also work.

the sugar: We used a combination of brown and white sugar.

Vanilla: Use pure vanilla extract for best results.

Yeasts: Baking soda and baking powder help the muffins rise, creating a soft, slightly airy texture. Use fresh for best results.

Salt: The salt balances out all the flavors in this recipe. If you are using salted butter, drop the 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 mix up the recipe below to make your own.

Quick DIY Pumpkin Pie Spice Mix

2 teaspoons ground cinnamon
2 tablespoons of ground ginger
2 tablespoons of nutmeg
3/4 tsp

Mix the spices and store in a sealed jar or container. Over time you may find that you prefer a certain spice more or less.

How to make these Pecan Pumpkin Muffins

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

Step 2. Combine wet ingredients: Mix the white and brown sugar with the melted butter. Then fold the pumpkin puree, milk, beaten eggs together until smooth. Don’t mix too much.

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

Step 4. Beat the dough: Mix the dry ingredients into the wet pumpkin mixture until well combined. Don’t mix too much.

step 5 In the oven: Place the batter in an evenly lined or greased muffin tin 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 lightly pressed.

Recipe tips

Measuring your dry ingredients correctly: To properly measure your flour and dry ingredients, pour them into measuring cups and level them.

Adjust the spices: If you don’t like a certain spice in your pumpkin mix, make your own with the DIY recipe above. Some people don’t like cloves, others like extra ginger. Experiment a little to see what your favorite spice ratio is.

Enjoy Glaze Silky Smooth: Cream cheese should be softened to room temperature for a very smooth texture. Any lumps indicate that the ingredients were too cold.

Swap Pecans: Walnuts would work well in these muffins too! But if without your nuts, consider ssubstituting pecans for chocolate chips, golden raisins, cranberries or pumpkin seeds.

Frequently asked questions about recipes

Do you need to make frosting?

The frosting is optional, but the flavor and texture of these muffins are over the top.

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

How to store muffins

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

Can you freeze these Pumpkin Pecan Muffins?

Yes, these pumpkin muffins freeze well. Allow to cool completely, then place the muffins in a freezer bag or freezer safe container. Freeze for up to three months. Thaw in the refrigerator overnight.

If you are glazing cupcakes, do this step after the cupcakes are completely defrosted.

GET THE RECIPE!

Pumpkin Pecan Muffins with Cream Cheese Glaze

These light and fluffy Pumpkin Pecan Muffins are so delicious and easy to make, they’re sure to become a fall treat you’ll want to make again and again. Also, unlike most recipes, it uses an entire 15-ounce can of pumpkin puree.

Preparation Time 15 the minutes min

Cooking Time 25 the minutes min

the course Breakfast, Dessert, Snack

cooking the american

the equipment

• Measuring Cups

• SPOON or Whisk

• The mixing bowl

• MUFFIN BREAD

The ingredients

1x2x3 times

MUFFIN FLOUR WHOLE INGREDIENT

• 1 the cup butter, melt (1 stick) and cool * see notes for substitutions
• 2/3 the cup brown sugar (light or dark)
• 1/3 the cup granulated white sugar
• 1 15 ounces can pumpkin puree (11/2 cups)
• 2 eggs, scrambled
• 1/4 the cup the milk
• 2 tsp pure vanilla extract

MUFFIN ORPEA DRY INGREDIENTS

• 1 2/3 the glasses all purpose flour
• 3 spoon baking powder
• 1.5 spoon pumpkin spice
• 1.5 little spoon cinnamon
• 1 tsp baking soda
• 1/2 baking powder
• 1/2 little spoon the salt
• 2/3 the cup the pecans chopped plus more to sprinkle on top

GLAZE INGREDIENTS

• 3 ounces cream cheese soften up
• 3 spoon the butter soften up
• 2 spoon powdered sugar
• 1-2 spoon milk (can be low cream or dairy)
• 1 little spoon vanilla extract

INSTRUCTIONS

Making Pumpkin Pecan Muffins

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

• Making the dough: First, mix the chilled butter and sugar in a large bowl. Then stir in the rest of the wet ingredients (pumpkin puree, beaten eggs, milk, vanilla) until well combined.

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

• Spoon the mixture into the muffin cups 3/4 full.

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

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

Making the cream cheese glaze

Notes

*NOTE: Nutritional data are estimates and for informational purposes only. Recipe tips and tricks These substitutions shouldn’t affect the final result too much, but changing components can change the final macros. Temperature: Make sure your eggs and other ingredients are at room temperature for best results To store: Once completely cooled, store these muffins in an airtight container in the refrigerator for up to 5 days. Take them out of the fridge an hour before you want to eat them. To freeze: These cupcakes keep for 3 months in the freezer. Defrost at room temperature or reheat frozen muffins in the microwave on a paper towel or microwave-safe plate. About 30-60 seconds should do the trick. Butter substitutes: You can replace the butter in this egg muffin with melted coconut or avocado oil. For low-fat or oil-free substitutions, try plain yogurt or applesauce. If using apple puree, reduce the amount of granulated sugar. Pecan/Nut Free Substitutions: Substitute walnuts or add 1/2 cup unsweetened chocolate chips.

the key baked, muffins, pecans, pumpkin

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