Pumpkin Pecan Muffins
These Pumpkin Pecan Muffins have a soft and tender inside and a crispy pecan topping, making them the perfect Fall snack for busy days.
Ingredients
- 1 cup (245 g) pumpkin puree
- ¼ cup (55 g) melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup (220 g) brown sugar
- 1 egg
- 1 ⅔ cups (208 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ¾ cup (74 g) chopped pecans
- Pecan Topping
- ½ cup (55 g) chopped pecans
- ¼ cup (55 g) brown sugar
- 1 tablespoon melted coconut oil
Directions
Recipe instructions Pumpkin Pecan Muffins
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Step 1
Preheat the oven to 350 degrees F (177 degrees C) and get a standard muffin pan with 12 muffin liners. Remove from the oven and let it cool on a wire rack.
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Step 2
In a big bowl, mix pumpkin puree, coconut oil, vanilla, brown sugar, and egg. In another bowl, mix flour, baking powder, baking soda, ground cinnamon, and pumpkin pie spice.
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Step 3
Join the dry ingredients to the wet ingredients then mix until no clumps and flour exist. Add the chopped pecans and mix again. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
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Step 4
Pour the batter into the prepared muffin pan, filling each about 2/3 full.
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Step 5
Mix the items for the pecan topping and sprinkle about 1 tablespoon on each muffin, lightly pressing them into the batter.
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Step 6
Bake for 22-26 minutes or until a toothpick emerges cleanly.
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Step 7
Let the muffins cool for 15 minutes and then place them on a wire rack to chill completely.
