Pumpkin Pecan Muffins

Pumpkin pecan muffins are the perfect treat for autumn, blending the warm flavors of pumpkin with the rich, nutty taste of pecans. These muffins are moist, flavorful, and packed with seasonal spices like cinnamon, nutmeg, cloves, and ginger. Enjoy them for breakfast (+ some fiber and protein), as a snack, or dessert!

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Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes

Ingredients:

• 1 and 3/4 cups all-purpose flour (option for gluten-free)

• 2 tsp baking powder

• 2 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground allspice

• 1/4 tsp ground clove

• 1/8 tsp ground ginger

• 1/2 tsp salt

• 1/3 cup olive oil (sub oil or choice)

• 1/2 cup granulated sugar

• 1/4 cup light or dark brown sugar

• 2 large eggs, room temperature

• 1 cup canned pumpkin puree

• 1 tsp vanilla extract

• 1/2 cup almond milk

• 1/4 cup pecans, crushed, for topping

Instructions (yields 12 muffins):

• Preheat the oven to 400°F. Grease a muffin tin and line it with liners. Set aside.

• In a bowl, mix the flour, baking powder, cinnamon, nutmeg, allspice, clove, ginger, and salt together. Set aside.

• In a separate bowl, whisk the oil and both sugars until combined.

• Add the eggs one at a time and whisk. Add the pumpkin puree and whisk. Finally, add the vanilla and milk and mix until combined.

• Add the dry ingredients to the bowl with the wet ingredients. Fold the batter using a spatula until just combined. Be careful not to overmix.

• Pour the batter into the prepared muffin tin and sprinkle the crushed pecans.

• Bake the muffins until golden brown and the muffin centers bounce back when lightly pressed (~20-25 minutes). Remove from oven and allow to cool.

• Nutrition

  Calories: 206

  Fat: 8.71 g

  Sat. Fat: 1.3 g

  Carbs: 29.47 g

  Fiber: 1.59 g

  Sugar: 12.5 g

  Protein: 3.42 g

  Sodium: 206.64 mg

  Cholesterol: 31 mg

• Recipe Notes

  You can opt for a pumpkin spice blend, if you prefer.

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