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Pumpkin Muffins with Pecans

Pumpkin Muffins with Pecans

Photo: Natalie Levin

Thanksgiving is almost here, and it’s just the time of the year to enjoy so many pumpkin desserts. As someone who only over the past few years started to like pumpkin in desserts, this year it really got me! After our trip to the States I found myself addicted to anything pumpkin-spiced ha ha. Seriously, I made so many pumpkin desserts recently that my family thinks I’ve gone mad!

So, this is one of my favorites from the various recipes I made recently. These are pumpkin muffins with pecans that are so easy to make, soft and have the most amazing moist texture. They are fragrant and spread such a delicious aroma all over the kitchen while baking.

They would make a great sweet breakfast or snack this Fall, and of course – are great for Thanksgiving and even for Christmas. I like to keep them in the freezer and thaw one or two muffins in the microwave whenever I want something sweet. One of these muffins is a great snack to have with your cup of coffee.

Looking for more desserts for Thanksgiving? Click here for all of my recipes >>

Pumpkin Muffins with Pecans

Photo: Natalie Levin



5 from 6 votes
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Pumpkin Muffins with Pecans

Servings 12 muffins
Author Natalie

Ingredients

For the muffins:

  • 80 ml. (1/3 cup) vegetable or olive oil
  • 100 grams (5 tbsp.) honey or maple
  • 2 large eggs
  • 2000 grams (1/2 can) pumpkin puree
  • 60 ml. (1/4 cup) milk or soy milk
  • 1 tsp. vanilla extract
  • ½ tsp. salt
  • 1 ½ tsp. Pumpkin Spice or a mixture of cinnamon-ginger-cardamom-cloves
  • 240 grams (1 ¾ cups) all-purpose flour
  • 1 tsp. baking soda
  • 35 grams (1/3 cup) whole oats
  • 120 grams of coarsely chopped pecans

For decoration:

  • 24 natural pecan halves

Instructions

  1. Preheat the oven to 170c degrees and arrange paper crowns in a muffins pan.
  2. In a large bowl, place oil, honey, eggs, pumpkin puree, milk, vanilla, salt and Pumpkin Spice whisk until combined.
  3. Add flour, baking soda and oats and mix until almost completely uniform.
  4. Add chopped pecans and fold gently to spread evenly in the mixture.
  5. Using an ice cream scoop or 2 tablespoons fill the muffin pan with the batter up to the rim.
  6. Top each muffin with two halves of pecans.
  7. Bake the muffins for 15-25 minutes or until they rise, turn golden, and set.
  8. Cool completely and serve.

Recipe Notes

  • Keep the muffins in a closed container in the refrigerator for up to a week.
  • It is recommended to serve the muffins warm or at room temperature so they are at their best in terms of texture.
  • Instead of pecans, you can use any kind of nuts that you like in the same quantities.
  • Instead of whole oats, you can use quick oats.
Pumpkin Muffins with Pecans

Photo: Natalie Levin

Pumpkin Muffins with Pecans

Photo: Natalie Levin

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