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- 1 cup pure pumpkin puree - 1/2 cup brown sugar - 1/4 cup granulated sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup chopped pecans (plus extra for topping) - 1/2 cup chocolate chips (optional) When I make Pumpkin Pecan Muffins, I rely on fresh, simple ingredients. The star of the show is pumpkin puree. This gives our muffins a rich, warm flavor. It also keeps them moist. I mix two types of sugar: brown and granulated. Brown sugar adds a nice caramel note. The granulated sugar helps with sweetness. Next, I use vegetable oil. It keeps the muffins tender. The two eggs help bind everything together. Don’t forget the vanilla extract! It enhances the overall taste. For the dry ingredients, I use all-purpose flour, baking powder, and baking soda. They help the muffins rise and become fluffy. Spices are key in this recipe. Ground cinnamon, nutmeg, and ginger bring warmth and depth. A pinch of salt balances the sweetness and enhances the flavors. Chopped pecans add crunch and a nutty taste. I also like to sprinkle more on top. If you want a sweet twist, add chocolate chips. They melt perfectly in the muffins. Gather these ingredients, and you're set for a delightful baking experience! 1. Preheat the oven and prepare the muffin tin First, set your oven to 350°F (175°C). This lets the oven get hot while you mix. Line your muffin tin with paper liners or greasing each cup with cooking spray. 2. Whisk together wet ingredients In a large bowl, add 1 cup of pure pumpkin puree. Next, mix in 1/2 cup of brown sugar and 1/4 cup of granulated sugar. Pour in 1/2 cup of vegetable oil, crack in 2 large eggs, and add 1 teaspoon of vanilla extract. Use a whisk to blend until the mixture is smooth and well combined. 3. Sift and combine dry ingredients In another bowl, sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and spices: 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. This mix brings out the best flavors. 1. Fold ingredients together correctly Gradually add the dry mixture into the wet mixture. Stir gently until just combined. Be careful not to overmix, as this keeps the muffins light and fluffy. 2. Fill muffin cups and prepare for baking Next, fold in 1/2 cup of chopped pecans. If you like, you can also add 1/2 cup of chocolate chips. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Top each muffin with extra chopped pecans for a nice crunch. 3. Baking time and doneness check Place the tin in the preheated oven and bake for 20 to 25 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, your muffins are ready. After baking, let them cool in the tin for 5 minutes before moving them to a wire rack. How to avoid overmixing the batter To keep your muffins light, mix gently. When you add the dry ingredients to the wet ones, stir until just combined. It is okay if some flour shows. This helps avoid tough muffins. Ensuring muffins rise and have the perfect texture Use fresh baking powder and baking soda for a good rise. Make sure your oven is preheated to 350°F. Fill the muffin cups about 3/4 full. This allows space for the muffins to rise without spilling over. Ingredients substitutions for best results You can use coconut oil instead of vegetable oil for a different taste. If you don’t have brown sugar, try using all granulated sugar. For a dairy-free option, use almond milk instead of regular milk in any glaze. Serving suggestions for a beautiful display Serve your muffins on a rustic wooden board. A pretty cake stand also works well. You can add some fall leaves around them for a seasonal touch. Optional toppings for added flavor and flair Dust muffins with powdered sugar for sweetness. A simple glaze made of powdered sugar and milk is a great option too. You can even add a few extra chopped pecans on top for a nice crunch. {{image_2}} You can change up the taste of your pumpkin pecan muffins easily. Adding different nuts or fruits makes a big difference. Try walnuts or almonds for a new crunch. Dried cranberries or apples can add a sweet twist, too. Mixing in spices can also create unique flavors. For a warm taste, add cardamom or allspice. Want something zesty? A bit of orange zest gives a nice kick. Experimenting keeps each batch fun and fresh! For gluten-free muffins, use gluten-free all-purpose flour instead of regular flour. This swap keeps the texture right while catering to gluten-free diets. You can also make the muffins vegan. Replace eggs with flax eggs. To do this, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. Use plant-based oil instead of vegetable oil. These changes help everyone enjoy these tasty treats! To keep your pumpkin pecan muffins fresh, store them in an airtight container. This helps retain moisture and flavor. You can keep them at room temperature for up to three days. If you live in a humid area, the fridge may be a better option. Storing them in the fridge can extend freshness for about a week. However, the muffins may dry out a bit faster in the fridge. To freeze your muffins, let them cool completely first. Wrap each muffin in plastic wrap. Then, place them in a freezer-safe bag. This keeps them fresh for up to three months. When you want to enjoy one, simply take it out of the freezer. You can reheat the muffin in the microwave for about 20-30 seconds. For a crispier edge, pop it in the oven at 350°F (175°C) for a few minutes. This method makes them taste freshly baked! Can I use canned pumpkin instead of puree? Yes, you can use canned pumpkin. It is smooth and easy to mix. Just make sure it is pure pumpkin, not pumpkin pie filling. This gives your muffins a rich, pumpkin flavor without extra sugar. What can I substitute for eggs in this recipe? You can use applesauce, mashed banana, or flaxseed meal. For flaxseed, mix one tablespoon with three tablespoons of water. Let it sit for a few minutes. This will help bind the muffins just like eggs do. How do I know when the muffins are done baking? Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done. If it has wet batter, bake them for a few more minutes. The tops should also look golden brown. How to achieve a crunchy muffin top? For a crunchy top, add extra chopped pecans on top before baking. You can also sprinkle a bit of sugar on top to create a sweet crust. Baking at a slightly higher temperature for a few minutes helps too. Can I make mini muffins with this recipe? Yes, you can make mini muffins! Just fill the mini muffin cups about halfway. Bake for about 12-15 minutes, checking for doneness with a toothpick. What other flavors pair well with pumpkin and pecan? Chocolate pairs well for a rich taste. You can also add cranberries for a tart kick. Spices like cloves or allspice can enhance the warm flavor of pumpkin too. In this post, we explored how to make delicious pumpkin pecan muffins. We covered key ingredients, step-by-step instructions, expert tips, and delicious variations. You learned how to avoid common mistakes and keep your muffins fresh. Remember, experimenting with flavors and ingredients can lead to fun surprises. Whether you enjoy them warm or cold, these muffins are sure to please. Now, it’s your turn to bake and share these tasty treats!

Pumpkin Pecan Muffins

Savor the flavors of fall with these delicious Pumpkin Pecan Delight Muffins! Bursting with pumpkin puree, warm spices, and crunchy pecans, these muffins are perfect for breakfast or a sweet snack. Explore the easy step-by-step recipe to create a batch that will delight your taste buds. From prep to plate in just 45 minutes, your kitchen will be filled with irresistible aromas. Click through to discover how to make these festive treats!
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Ingredients
  

1 cup pure pumpkin puree

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup pecans, chopped (plus extra for topping)

1/2 cup chocolate chips (optional)

Instructions
 

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups with cooking spray.

    In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.

      In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

        Gradually add the dry ingredients to the wet mixture, stirring until just combined; be careful not to overmix.

          Fold in the chopped pecans and chocolate chips (if using) gently into the batter.

            Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.

              Sprinkle additional chopped pecans on top of each muffin for a crunchy finish.

                Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

                  Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 muffins

                      - Presentation Tips: Serve the muffins on a rustic wooden board or a pretty cake stand. You can dust them with powdered sugar or drizzle with a simple glaze (made of powdered sugar and milk) for an extra touch of sweetness!