Pumpkin Pecan Muffins Recipe

Name: Pumpkin Pecan Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup light brown sugar; ½ cup pecans; ¼ cup instant oats; 1 tablespoon butter, at room temperature; 3 cups sugar; 1 cup vegetable oil; 4 large eggs, lightly beaten; 1 (16 ounce) can pumpkin; 3 ½ cups self-rising flour; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 1 teaspoon allspice; ½ cup water; ½ cup chopped pecans

Servings: persons

½ cup light brown sugar
½ cup pecans
¼ cup instant oats
1 tablespoon butter, at room temperature
3 cups sugar
1 cup vegetable oil
4 large eggs, lightly beaten
1 (16 ounce) can pumpkin
3 ½ cups self-rising flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
½ cup water
½ cup chopped pecans

1
Preheat the oven to 375 degrees.
2
Place muffin liners in 2 1/2-inch muffin tins.
3
Place the brown sugar, pecans, oats, and butter in a food processor or blender and pulse 10 times until mixture is crumbly and well combined.
4
Set aside.
5
For the batter, place the sugar, oil, eggs and pumpkin in a large mixing bowl and beat with electric mixer set on medium-low until well combined, 1 minute.
6
Add the flour and spices to the bowl and pour in a little of the water.
7
Beat on low until just combined.
8
Continue adding the rest of the water, beating on low speed until well combined.
9
Stir in chopped pecans.
10
Spoon batter into the muffin pans, filling three-quarters full.
11
Spoon 2 teaspoons of the topping on the top of each muffin.
12
Place muffin pans in the oven and bake 20 to 25 minutes, or until muffins spring back when lightly pressed with your finger and pecans are golden brown.
13
Remove pans to a rack to cool for a few minutes, then carefully remove muffins to the rack to cool completely.
14
Repeat the process as needed to bake all the muffins.
15
To freeze, place cooled muffins in zipper-lock bags and store in the freezer for up to six months.

1979

kcal

Calories

Fat

266

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 14 ingredients. The key ingredients include: ½ cup light brown sugar, ½ cup pecans, ¼ cup instant oats, 1 tablespoon butter, at room temperature, and more.

Yes, 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!

Pumpkin Pecan Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions