pumpkin pecan muffins
Recipes
Breakfast
Pumpkin Pecan Muffins
Pumpkin Pecan Muffins are moist and spiced, blending pumpkin puree with crunchy toasted pecans for added texture and flavor. Perfect for a cozy fall breakfast or snack, they offer warm autumnal goodness in every bite.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 2 tsp. pumpkin pie spice
- 1/4 tsp. salt
- 1 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 cup canned pumpkin puree
- 1/2 cup buttermilk
- 1/4 cup star extra light olive oil plus more for oiling muffin pan
- 1 egg
- 3/4 cup chopped pecans
Directions
- Preheat oven to 375 degrees F. In large bowl, whisk flour with baking soda, pie spice and salt.
- In another bowl, combine sugars, pumpkin, buttermilk, oil and egg. Whisk until well blended.
- Stir in dry ingredients just until completely incorporated. Fold in pecans. Spoon batter equally into 12 oiled muffin cups and bake 20 to 25 minutes or until muffins spring back when lightly touched in centers. Remove from pan and cool on wire rack. Serve warm or at room temperature.
