‘Tis the very first pumpkin recipe of the season!
We love pumpkin muffins around here, so for breakfast one Saturday morning, I made these Pumpkin Pecan Muffins. They were such a hit! Make a batch and enjoy with a cup of coffee.
Gosh, I love pumpkin season 🙂 .
This recipe yields about 1½ dozen muffins.
Shopping List
1 cup of sugar
1/3 cup vegetable oil
1 egg
1 (15 oz) can of pumpkin (I used Libby’s)
2 cups of all purpose flour
½ teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup of chopped pecans
Preheat oven to 350 degrees.
Place cupcake liners in a muffin tin (use two tins if making more than one dozen). Set aside.
In a mixing bowl, beat sugar, vegetable oil and egg with an electric mixer. Beat in pumpkin. Set bowl aside.
In a second mixing bowl, whisk together with a fork your flour, baking soda and pumpkin pie spice.
Pour pumpkin mixture slowly into flour mixture and blend together until just moistened with a spoon (not your mixer). Stir in your pecan pieces. Next, divide batter between the muffin tin and bake 15 to 18 minutes or until a toothpick inserted in the middle comes out clean.
Allow muffins to cool 10 minutes before removing from the pan to finish cooling.
Enjoy with your coffee!
Happy Fall, y’all!
Charmaine Ng | Architecture & Lifestyle Blog says
Loving the fall-esque recipes! Pumpkin and pecans make such a great combination 🙂
–
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Erika Slaughter says
These were delicious!!!
Jana Domyslawski says
These muffins sound delicious! I just printed off the recipe to make this week! Thank you!
Narci says
These look amazing! Bring on all the pumpkin!
haley @ cupcakes and sunshine says
Yuuummm, this makes me SO happy! Now can Texas please drop it down to below 85!? 🙂
Rebecca Rooney says
This is a weird question…… obviously I can see that you love pumpkin (and who doesn’t) but do you ever just roast it? I’m Australian and we have roast pumpkin with other veggies with a roast chicken or lamb etc or maybe in a salad but I don’t know anyone here who has pumpkin spiced lattes and I’ve never seen pumpkin in a can to bake with!
Mix and Match Mama says
I’m roasting acorn squash tonight! We do roast pumpkins in the fall (that’s when they’re in season here).
Rebecca Rooney says
This is a weird question….. I’m Australian, and I’ve never heard of pumpkin spiced lattes or pumpkin in a can. Do Americans only have pumpkin in Fall/Autumn? Is it not in season other times of the year? Do you never have it roasted? Or in a salad?
Rebecca Rooney says
Didn’t mean to post this twice sorry!
Katarina says
Do you usually use a hand mixer, or a normal table-top mixer? Which do you prefer?
Mix and Match Mama says
A hand mixer is almost always what I use!
Deborah Kopetski says
Yep… Perfect fall treat! Thank you for sharing it.
Ivana says
Hi Shay! Could you bake this into a loaf? Or is the texture of this batter a little different from that of a pumpkin bread?
Mix and Match Mama says
Totally! I alternate between muffins and loaves all the time. For a loaf, you’ll cook it closer to 45 minutes or so.
Diane says
Baked these last weekend. What a great recipe, they were delicious!!!