Pumpkin Spice Pecan Muffins
It’s pumpkin spice season and you either absolutely love it or you don’t. Pumpkin spice is no longer limited to pies and lattes; they now flavor cough drops with pumpkin spice. Yes, they really do exist. :D. I used this blend of cinnamon, nutmeg, cloves and ginger, to create my Pumpkin Spice Pecan Muffins!
I have memories of the pumpkin candies my grandmother makes. She would buy the biggest pumpkins available and boil them, simmer them in sugar and dry them out.
I was afraid of them as a kid. The only “pumpkin-y” thing I wanted to eat was pumpkin pie and this candy did not resemble a pie. But then I tried it! And to my surprise I loved it!
When making these muffins, the batter will be thick. It is really important not to over mix it. I highly recommend using parchment muffin liners by Paperchef. You can purchase them here
It is also really important to check the dates on your baking soda and baking powder. Baking soda is good for baking for six months, once the container has been opened. Baking powder is good for about 9 months. I always write the date I opened the containers with a sharpie, to ensure my baked good turn out!
- 1 1/2 cups all purpose flour
- 3/4 cup packed brown sugar
- 2 cups pumpkin puree
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon vanilla bean pasta or vanilla extract
- 1/2 teaspoons kosher salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 3 tablespoons chopped pecans, toasted
- 4 tablespoons melted butter, unsalted
- 1/2 cup all purpose flour
- 1/4 cup packed brown sugar
- 2 tablespoons granulated sugar
- 1/3 cup chopped pecans
- Preheat oven to 350 degrees
- Prep baking tins by spraying with non stick spray or lining with cupcake liners
- Make crumble my mixing melted butter, flour, brown sugar, granulated sugar and pecans. Set aside.
- In a small bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- In a large bowl, mix together pumpkin, vegetable oil, eggs, brown sugar and vanilla.
- Add the dry ingredients to the wet ingredients and mix until just combined. *Do NOT over mix*
- Gently fold in toasted pecans
- Divide muffin mix evenly between 12 cavities
- Sprinkle over the crumble and press down into the muffins
- Bake for 25-30 minutes or until a toothpick inserted in center of muffin comes out clean
- Allow to cool on a wire rack
- Enjoy 🙂
You can use 1 1/2 teaspoons pumpkin pie spice inlace of the cinnamon, nutmeg, cloves and ginger. You can also make these muffins without the crumble topping, but I highly recommend it 😀
Make this dish? I’d love to see it! Tag me using #CreateAmandasPlate or @AmandasPlate