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Pumpkin Pecan Muffins

User Rating 3.5 Star Rating (22 Reviews)


pumpkin pecan muffins
Photo: Diana Rattray
Enjoy this pumpkin muffin recipe for your fall get-togethers and parties. Use pecans, raisins, or dried cranberries in these tasty muffins. Fill muffin cups 3/4 full or nearly full for high tops.

Cook Time: 20 minutes

Total Time: 20 minutes


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 scant teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 can (15 to 16 ounces) pumpkin puree
  • 1/3 cup melted butter
  • 1/2 cup evaporated milk or half-and-half
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs, beaten
  • 1 teaspoon vanilla
  • 1/2 to 3/4 cup chopped pecans or raisins
  • cinnamon-sugar, optional


In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended. Stir pumpkin mixture into the dry ingredients until moistened. Fold in pecans or raisins. Do not overmix. Line 12-cup muffin tin with paper liners or grease well and dust with flour. I use a baking spray. Fill the about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375° for 20 to 25 minutes.

Serve warm or at room temperature. Makes 12 to 16 muffins.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Easy and Delicious, Member giraffe251

Very easy to make. Came out delicious. Cooked in the time the recipe said. Ingredients were easy to assemble: just two steps and two bowls. I really liked the hint of sweetness these muffins had; I felt it distinguished them from cupcakes or cake. (I did not add the sweet topping.) I will definitely make these again.

5 out of 6 people found this helpful.

See all 22 reviews

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