Pumpkin Pecan Muffins Recipes

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JUMBO PUMPKIN PECAN MUFFINS



Jumbo Pumpkin Pecan Muffins image

Perk up an autumn morning with one of these hearty muffins. You'll really enjoy the pumpkin-spice flavor and crumbly nut topping&mash;and so will everyone else! -Mrs. Janice Christofferson, Eagle River, Wisconsin

Provided by Taste of Home

Time 50m

Yield 6 muffins.

Number Of Ingredients 18

2-1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup packed brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup chopped pecans
TOPPING:
1/3 cup packed brown sugar
1/3 cup finely chopped pecans
1/4 cup all-purpose flour
1/4 cup cold butter, cubed

Steps:

  • In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill six greased or paper-lined jumbo muffin cups three-fourths full., In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter. , Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 660 calories, Fat 30g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 619mg sodium, Carbohydrate 89g carbohydrate (41g sugars, Fiber 4g fiber), Protein 11g protein.

PUMPKIN-PECAN MUFFINS



Pumpkin-Pecan Muffins image

I have searched for a moist and delicious healthy pumpkin muffin recipe for a long time. Finally, I modified a very old banana bread recipe and voila--it makes muffins or a loaf and it is fantastic! These muffins also taste great with a cream cheese icing.

Provided by LauraLucas

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 16

½ cup butter
¼ cup white sugar
¼ cup brown sugar
1 cup pumpkin puree
¼ cup almond milk
2 eggs, beaten
¼ teaspoon vanilla extract
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons ground flax seed
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cloves
½ cup chopped pecans

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a 12-cup muffin tin with paper liners.
  • Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add pumpkin puree, almond milk, eggs, and vanilla extract; beat until well combined.
  • Combine flour, baking powder, and baking soda in a separate bowl. Mix in ground flax seed, cinnamon, nutmeg, allspice, and cloves. Make a well in the center and pour butter mixture into the well. Stir just until batter is combined. Fold in pecans and spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 26.5 g, Cholesterol 47.6 mg, Fat 12.7 g, Fiber 3.9 g, Protein 4.6 g, SaturatedFat 5.5 g, Sodium 306.2 mg, Sugar 9.8 g

PUMPKIN PECAN MUFFINS



Pumpkin Pecan Muffins image

Provided by Food Network

Categories     dessert

Yield 12 muffins

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 tsp. baking soda
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 cup granulated sugar
1/4 cup light brown sugar, packed
1 cup canned pumpkin puree
1/2 cup buttermilk
1/4 cup STAR Extra Light Olive Oil plus more for oiling muffin pan
1 egg
3/4 cup chopped pecans

Steps:

  • Preheat oven to 375 degrees F. In large bowl, whisk flour with baking soda, pie spice and salt.
  • In another bowl, combine sugars, pumpkin, buttermilk, oil and egg. Whisk until well blended.
  • Stir in dry ingredients just until completely incorporated. Fold in pecans. Spoon batter equally into 12 oiled muffin cups and bake 20 to 25 minutes or until muffins spring back when lightly touched in centers. Remove from pan and cool on wire rack. Serve warm or at room temperature.

PUMPKIN-PECAN MUFFINS



Pumpkin-Pecan Muffins image

This is a tasty, healthy muffin that both kids and adults will love. I got the recipe from a whole foods cookbook published by La Leche League. The ingredients list looks lengthy because many things are included in both the muffin and the topping so I just have two bowls ready and measure for both at the same time. To give an extra nutritional boost, I cut the oil to 1/4 C and add an extra 1/4 C of pumpkin. They come out very moist.

Provided by MNKelly

Categories     Quick Breads

Time 25m

Yield 18 muffins

Number Of Ingredients 21

1 1/4 cups rolled oats
1/2 cup whole wheat flour
1/2 cup unbleached white flour
1/3 cup chopped pecans
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup mashed pumpkin
3/4 cup packed brown sugar
1/2 cup oil
1/4 cup milk
1 egg
1 teaspoon vanilla extract
1/4 cup rolled oats
1/4 cup flour
1/4 cup packed brown sugar
3 tablespoons chopped pecans
1 teaspoon cinnamon
1/4 cup butter, softened (or margarine)

Steps:

  • Muffin batter:.
  • Combine first nine ingredients in bowl and mix well.
  • Add pumpkin, brown sugar, oil, milk, egg and vanilla, stirring just until moistened.
  • Fill greased or paper-lined muffin cups 3/4 full.
  • Topping:.
  • Combine all ingredients except butter in bowl and mix well.
  • Cut in butter until crumbly.
  • Sprinkle topping over batter in muffin cups.
  • Bake in preheated 400 F oven for 15 to 20 minutes or until muffins test done with toothpick.

Nutrition Facts : Calories 218.4, Fat 12.7, SaturatedFat 3.1, Cholesterol 19, Sodium 148.9, Carbohydrate 24.3, Fiber 1.8, Sugar 12.2, Protein 3

DECADENT PUMPKIN MUFFINS



Decadent Pumpkin Muffins image

I love pumpkin muffins, and I wanted to create a version with less fat and calories that still tasted good. These muffins turn out moist and full of flavor!

Provided by JRS22302

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 55m

Yield 24

Number Of Ingredients 17

3 ½ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 ½ teaspoons ground cinnamon
½ teaspoon ground cloves
2 cups canned pumpkin puree
1 ½ cups white sugar
½ cup light brown sugar
½ cup applesauce
1 cup fat free vanilla yogurt
4 egg whites
1 egg
⅔ cup water
1 cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.
  • In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, white sugar, brown sugar, applesauce, yogurt, egg whites, and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan.
  • Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks.

Nutrition Facts : Calories 174.5 calories, Carbohydrate 39.9 g, Cholesterol 8 mg, Fat 0.6 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 0.1 g, Sodium 334.2 mg, Sugar 23.2 g

PUMPKIN PECAN CREAM CHEESE MUFFINS



Pumpkin Pecan Cream Cheese Muffins image

These muffins are moist and flavorful... especially good right out of the oven. (I just finished eating one. :)) This is similar to a few other recipes on Zaar, but this one happens to be my favorite and I was curious about the nutritional info, so I decided to post anyway. The recipe is easily halved, but I usually make the full two dozen... the first batch without the nuts and the second batch with. They are great for parties or for giving to your neighbors to say Happy Fall!!

Provided by Al Al

Categories     Quick Breads

Time 40m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 17

2 cups unbleached white flour
2 cups wheat flour
1 1/2 cups sugar (I often use half brown and half white)
2 tablespoons baking powder
1 teaspoon ginger
1 teaspoon allspice
1 teaspoon nutmeg
1/4-1/2 teaspoon cinnamon
1 teaspoon salt
3 eggs, beaten
1 (15 ounce) can pumpkin puree
1/2 cup butter, melted
1/2 cup canola oil
1/2 cup light sour cream
1 1/2 cups pecans, chopped
8 ounces cream cheese
24 pecan halves, for garnish

Steps:

  • Preheat oven to 400 degrees.
  • Mix dry ingredients in large bowl (you can mix the pecans in here if you wish, or fold them in at the end).
  • Mix wet ingredients (except for cream cheese) in a smaller bowl.
  • Add wet ingredients to dry and stir gently until just mixed.
  • Coat your muffin pan with non-stick cooking spray.
  • Using half the batter, divide it among the 12 cups (they will be fairly full).
  • Cut your cube of cream cheese into 24 pieces and press one piece into each muffin cup. (If you want, you can roll it in your hands to make it a cylinder or ball rather than a square.).
  • Top each with a pecan half (or if you have pecan pieces, you can arrange them on top in a cute pattern).
  • Bake for 15-20 minutes.
  • Remove to wire rack and bake the next batch.
  • Try not to eat them all yourself! :).

Nutrition Facts : Calories 306.1, Fat 19.1, SaturatedFat 5.9, Cholesterol 48.7, Sodium 256, Carbohydrate 31.1, Fiber 2.4, Sugar 13.2, Protein 5.1

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Top Asked Questions

How to make pumpkin muffins?
Preheat the oven to 375 F (190 C/Gas 5). Line muffin cups with paper liners. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Stir to blend thoroughly. In​ a separate bowl, combine the pumpkin, melted butter, milk or half-and-half, brown and granulated sugars, beaten eggs, and vanilla.
How to bake pecan Muffins in oven?
Instructions Preheat the oven to 350°F. Begin with the topping: Combine the flour, butter, demerara sugar, chopped pecans and cinnamon in a small bowl. Move on to the muffins: In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg.
How to make pumpkin pie with pecans?
Preheat oven to 375 degrees F. In large bowl, whisk flour with baking soda, pie spice and salt. In another bowl, combine sugars, pumpkin, buttermilk, oil and egg. Whisk until well blended. Stir in dry ingredients just until completely incorporated. Fold in pecans.
Can I substitute pecan streusel for pumpkin in muffins?
The crunchy pecan streusel takes the muffins up a notch but it’s optional; if you’d like to omit the topping, simply increase the sugar in the recipe by 1/4 cup. When purchasing ingredients for the recipe, be careful when selecting the canned pumpkin.

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