These Pumpkin Pecan Muffins have a soft and tender inside and a crispy pecan topping, making them the perfect Fall snack for busy days.
Recipe instructions Pumpkin Pecan Muffins
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.
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.
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.
Pour the batter into the prepared muffin pan, filling each about 2/3 full.
Mix the items for the pecan topping and sprinkle about 1 tablespoon on each muffin, lightly pressing them into the batter.
Bake for 22-26 minutes or until a toothpick emerges cleanly.
Let the muffins cool for 15 minutes and then place them on a wire rack to chill completely.