Big Batch Pumpkin Pecan Muffins Recipe

Name: Big Batch Pumpkin Pecan Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups all-purpose flour; 1 1/2 cups packed brown sugar; 4 tsp. Magic Baking Powder; 2 tsp. cinnamon; 1 tsp. each: baking soda, ginger, nutmeg and salt; 1/2 tsp. each: cloves and allspice; 1 1/2 cups coarsely chopped pecans, divided; 2 Tbsp. coarsely grated orange rind; 4 eggs; 1 can (14oz/398mL) pumpkin; 1 cup orange juice; 3/4 cup butter or margarine, melted

Servings: persons

4 cups all-purpose flour
1 1/2 cups packed brown sugar
4 tsp. Magic Baking Powder
2 tsp. cinnamon
1 tsp. each: baking soda, ginger, nutmeg and salt
1/2 tsp. each: cloves and allspice
1 1/2 cups coarsely chopped pecans, divided
2 Tbsp. coarsely grated orange rind
4 eggs
1 can (14oz/398mL) pumpkin
1 cup orange juice
3/4 cup butter or margarine, melted

1
GREASE 12 large muffin tins or line with paper baking cups.
2
MIX flour, brown sugar, baking powder, cinnamon, baking soda, ginger, nutmeg, salt, cloves and allspice in a large bowl.
3
Sprinkle 1 cup nuts and orange rind over surface.
4
WHISK together eggs, pumpkin, orange juice and butter.
5
STIR liquid mixture into dry ingredients, stirring until just moistened.
6
Spoon into muffin cups, filling each to the top.
7
Sprinkle with remaining pecans, pressing lightly into batter.
8
BAKE at 375F (190C) for 20 to 25 minutes or until firm to the touch.
9
Cool in pan 5 minutes; remove muffins and cool on rack.
10
Store in airtight container or freeze.

1524

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups all-purpose flour, 1 1/2 cups packed brown sugar, 4 tsp. Magic Baking Powder, 2 tsp. cinnamon, and more.

Yes, Big Batch Pumpkin Pecan Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Big Batch Pumpkin Pecan Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions