Description
Moist and flavorful pumpkin pecan muffins with a hint of spice.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, mix flour, sugar, brown sugar, baking soda, salt, and pumpkin pie spice.
- In another bowl, whisk eggs, pumpkin puree, oil, and vanilla.
- Combine wet and dry ingredients. Stir until just mixed.
- Fold in chopped pecans.
- Spoon batter into muffin cups, filling 3/4 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before transferring to a wire rack.
Notes
- Store in an airtight container for up to 3 days.
- For extra crunch, sprinkle extra pecans on top before baking.
- Use fresh pumpkin puree for best results.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Baking
- Method: Oven-baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 20g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
