Why Make This Recipe
Pecan-Pumpkin Muffins are a delightful treat perfect for any season, but especially during fall. Their rich pumpkin flavor combined with crunchy pecans makes them irresistible. They are great for breakfast, snacks, or even dessert. Plus, they are easy to make, so you can whip them up quickly whenever you’re in the mood for something delicious.
How to Make Pecan-Pumpkin Muffins
Ingredients:
- 1/4 c. canola oil
- 2 large eggs
- 1 c. granulated sugar
- 1/3 c. water
- 1 c. pure pumpkin puree
- 1 3/4 c. all-purpose flour, spooned and leveled
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. kosher salt
- 3/4 tsp. pumpkin spice powder
- 1/4 tsp. pure vanilla extract
- 1 c. chopped toasted pecans, plus more for garnish
- 1/2 c. confectioners’ sugar
- 2 tbsp. heavy cream, plus 1 tablespoon if needed
- 3/4 tsp. pumpkin spice
Directions:
Make the muffins: Preheat your oven to 350°F. Line a standard 12-cup muffin pan with paper liners. In a bowl, whisk together the canola oil, eggs, granulated sugar, water, and pumpkin puree. Next, add the flour, baking powder, baking soda, salt, pumpkin spice powder, and vanilla extract. Stir until well combined, then fold in the chopped pecans. Transfer the batter into the lined muffin pan, filling each cup evenly. Bake for about 16 to 18 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan on a wire rack for 5 minutes. Remove from the pans and cool completely.
Make the glaze: In a separate bowl, whisk together the confectioners’ sugar, heavy cream, and pumpkin spice. Drizzle this mixture over the cooled muffins and garnish with additional pecans.
How to Serve Pecan-Pumpkin Muffins
These muffins are best served warm, either plain or with a dollop of butter. They pair wonderfully with a hot cup of coffee or tea, making them a great choice for breakfast or an afternoon snack. You can also enjoy them at room temperature.
How to Store Pecan-Pumpkin Muffins
To store the muffins, keep them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Wrap each muffin tightly in plastic wrap and place them in a zip-top bag in the freezer. They will last for up to 3 months. When ready to enjoy, thaw at room temperature or warm them in the microwave.
Tips to Make Pecan-Pumpkin Muffins
- Use fresh pumpkin puree for the best flavor, but canned puree works great too.
- Toast the pecans before adding them to the batter for extra crunch and flavor.
- Mix the batter gently to avoid overmixing, which can make the muffins tough.
- Don’t skip the glaze; it adds a nice sweetness and enhances the muffins’ flavor.
Variation
You can replace pecans with walnuts or even chocolate chips if you prefer. If you like a spicier flavor, try adding a bit more pumpkin spice or some cinnamon to the batter. For a healthier version, you can use whole wheat flour instead of all-purpose flour.
FAQs
1. Can I use a different type of oil?
Yes, you can use vegetable oil or melted coconut oil instead of canola oil.
2. How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, they are done.
3. Can I make these muffins ahead of time?
Absolutely! These muffins can be made a day or two in advance. Just be sure to store them properly to keep them fresh.
