Pumpkin Pecan Pie Muffins

Pumpkin Pecan Pie Muffins – Just like a classic pecan pie, but even better!

Two Pumpkin Pecan Pie Muffins in a stack.

It’s Chelsea again from Gal on a Mission! Wow. I cannot believe it’s almost November. Who knew October could go by this quickly? Not me.

Today you’re in for a real treat, pumpkin pecan pie muffins. I totally added pumpkin puree and pumpkin pie spice to pecan pie muffins. If you have never had a pecan pie muffin before, you are going to go crazy of these. They have the same flavor of a pecan pie with the sweetness from the brown sugar and the crunchy pecans chopped into the batter.

They are to die for when you slice one apart and warm it in the microwave for a few seconds. Add a slice of butter and they melt-in-your-mouth. Mmmmm.

Pumpkin Pecan Pie Muffins in a basket with a white cloth.

As you will see in the photos, these muffins do not rise like traditional muffins because I didn’t add baking powder. I like to have them almost like a mini-sized, so I can enjoy even more!

The other best part about these muffins is it is a small-batch and only makes eight muffins in total. Perfect if you have a small family, like us. Need more, just double the batch!

Other recipes from Gal on a Mission you may enjoy: 

Collage of Apple Pumpkin Bread, Peanut Butter and Blueberry Jelly Bars, Skinny Chicken Loaded Potato Casserole, Tater Tot Sloppy Joe Casserole

Pumpkin Pecan Pie Muffins - Just like a classic pecan pie, but even better!

Pumpkin Pecan Pie Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Alyssa Rivers
Servings 8 Muffins

Pumpkin Pecan Pie Muffins – Just like a classic pecan pie, but even better!

Course Breakfast, Dessert, Snack
Cuisine American

Ingredients

  • 1/2 cup unsalted butter softened at room temperature
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 2 tablespoons pumpkin puree not pumpkin pie filling
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup all-purpose flour
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees. Spray non-stick cooking spray into a regular muffin pan. Set aside.
  2. Cream together the butter, brown sugar, and eggs together in a medium-sized mixing bowl.
  3. Stir in the pumpkin puree, vanilla extract, salt and pumpkin pie spice together in the batter.
  4. Slowly fold in the flour and 3/4 cup chopped pecans.
  5. Pour batter into the muffin pan. Top with the remaining chopped pecans. Bake for 20 minutes or until an inserted toothpick comes out clean.
Nutrition Facts
Pumpkin Pecan Pie Muffins
Amount Per Serving
Calories 321 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g45%
Cholesterol 71mg24%
Sodium 60mg3%
Potassium 115mg3%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 21g23%
Protein 4g8%
Vitamin A 1005IU20%
Vitamin C 1mg1%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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