Pumpkin Pecan Muffins With Cream Cheese Glaze

Welcome the cozy flavors of fall with our recipe for the BEST EVER Pumpkin Pecan Muffins!

These muffins are packed with the rich taste of pumpkin and warm fall spices, making the perfect treat for any autumn day. These pumpkin pecan muffins are easy to make, don’t require an electric mixer necessary, and will be ready in 30 minutes.

This recipe uses simple ingredients like pumpkin puree, eggs, brown sugar, butter, cinnamon, and pumpkin spice. Make them right now, so they’ll be ready for your next morning coffee or afternoon tea session. If you’re on the keto diet, we have a Keto Pumpkin Pecan Muffin Recipe too!

Whether you’re a seasoned baker or a beginner, you’ll love how these muffins turn out every time. Plus, they stay moist and flavorful for days! Try them with a drizzle of our Cream Cheese Glaze for an extra special touch.

Why You’ll Love This Pumpkin Pecan Muffin Recipe

You Won’t Have Any Leftover Pumpkin Puree: This recipe uses an entire 15-ounce can (1.5 cups) of pumpkin puree. Most recipes only use a portion of a can, leaving you having to figure out what to do with the rest. No need to worry about having a 1/4 of a can of pumpkin wasting away in the back of your fridge.

It’s Versatile! We love a good muffin. BUT you can also bake the batter for this recipe in a large or divided into mini loaf pans (It would make a great gift!). The pecans and glaze are also optional, but delicious! If you’re skipping the pecans, check the suggestions down below for nut-free and alternative additions.

It’s Easy to Make. Only 8 minutes or less to prep and spoon and bowl is all you need to mix these up! No need to pull out the electric mixer for these.

They’re Delicious. They’re moist, tender and super pumpkin-y. 

 ➡ Love Pumpkin? Also try our recipes for Ghostly Pumpkin Spice Mousse Cups, Pumpkin Spice Scones With Vanilla Maple Glaze, Maple Vanilla Pumpkin Pie, and Mini Cranberry Pumpkin Cheesecakes

Ingredients You’ll Need

Flour: We tested this recipe with organic all-purpose flour. A 1:1 gluten-free flour blend should work.

Eggs: Use room temperature. To speed up the warming process, place the shelled eggs in a warm water bath for 5 minutes.

Pumpkin Puree: Use pure pumpkin puree and not pumpkin pie filling, which is already sweetened.

Melted Butter: Be sure to cool your butter completely before adding it to your sugars. You can sub coconut or avocado oil as well. For a low-fat option, applesauce will work too.

Sugar: We used a combination of light brown and white sugars.

Vanilla: Use pure vanilla extract for the best results.

Leaveners: Baking soda and baking powder help the muffins rise, creating a fluffy texture and airy crumb. Use fresh for best results.

Salt: Salt balances the all flavors in this recipe. If you’re using salted butter, you drop the salt to 1/4 teaspoon instead of 1/2 teaspoon as called for in the recipe.

Spices: We’re using a combination of cinnamon and pumpkin pie spice. If you don’t have a jar of pumpkin pie spice, you can stir up the recipe below to make your own.

Quick DIY Pumpkin Pie Spice Mix

2 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
3/4 teaspoon allspice

Mix up the spices and store in a sealed jar or container. You may find over time you prefer more or less of a certain spice. 

How to Make These Pecan Pumpkin Muffins

Step 1. Prep: Once you’ve gathered all your ingredients, line or grease your muffin tin and preheat the oven to 350 degrees F (175 degrees C).

Step 2. Combine Wet Ingredients: Mix the white and brown sugars with the melted butter. Then fold in the pumpkin puree, milk, beaten eggs together until smooth set aside. Don’t over-mix.

Step 3. Combine Dry Ingredients: Mix flour, pumpkin spice, cinnamon, baking powder, baking soda and salt together in a separate bowl.

Step 4. Stir Up the Batter: Stir dry ingredients into the wet pumpkin mixture until well combined. Don’t over-mix.

Step. 5 Bake: Scoop the batter evenly into lined or greased muffin tin filled 3/4 of the way. Bake about 15-17 minutes or until a toothpick inserted comes out clean. The muffin tops should spring back when lightly pressed.

Recipe Tips

Measuring Your Dry Ingredients Properly: To properly measuring your flour and dry ingredients, scoop them into the measuring cups and then level. 

Adjust the Spices: If you don’t like a particular spice in your pumpkin spice blend, make your own with the DIY recipe above. Some people don’t like cloves, while others enjoy some extra ginger. Experiment a little to see what your favorite ratio of spices are.

Whip the Glaze Silky Smooth: The cream cheese should be softened to room temperature for a super smooth texture. Any clump indicates the ingredients were too cold.

Swap Out the Pecans: Walnuts would work well in these muffins too! But if your nut-free, consider substituting the pecans for chocolate chips, golden raisins, cranberries or pumpkin seeds instead. 

Recipe FAQs

Do You Need to Make the Glaze?

The glaze is optional but the flavor and texture to these muffins over the top.

To make a simple glaze without the cream cheese, adding a little milk (non-dairy is fine) and 1/2 teaspoon of vanilla extract, a 1/4 cup of powdered sugar.

How to Store The Muffins

Store muffins in an airtight container in the refrigerator for up to five days.

Can You Freeze These Pumpkin Pecan Muffins?

Yes, these pumpkin muffins freeze well. Allow them to cool completely, and then put the muffins in a freezer bag or freezer-safe container. Freeze for up to three months. Thaw in the refrigerator overnight.

If you’re glazing the muffins, do that step after you have fully thawed the muffins.

GET THE RECIPE!

Pumpkin Pecan Muffins With Cream Cheese Glaze

These light, fluffy Pumpkin Pecan Muffins are so delicious and so easy to make, they’re sure to become a fall treat you’ll want to make over and over again. Plus, unlike most recipes, it uses an entire 15 ounce can of pumpkin puree.

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Equipment

• Measuring Cups

• SPOON or WHISK

• Mixing Bowl

• MUFFIN PAN

Ingredients 

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MUFFIN BATTER WET INGREDIENTS

• 1 cup butter, melted (1 stick) and cooled * see notes for substitutions
• 2/3 cup brown sugar (light or dark)
• 1/3 cup granulated white sugar
• 1 15 ounce can pumpkin puree (11/2 cups)
• 2 eggs, beaten
• 1/4 cup milk
• 2 tsp pure vanilla extract

MUFFIN BATTER DRY INGREDIENTS

• 1 2/3 cups all-purpose flour
• 3 teaspoons baking powder
• 1.5 teaspoons pumpkin spice
• 1.5 teaspoon cinnamon
• 1 tsp baking soda
• 1/2 baking powder
• 1/2 teaspoon salt
• 2/3 cup pecans chopped plus more for sprinkling on top

GLAZE INGREDIENTS

• 3 ounces cream cheese softened
• 3 tablespoons butter softened
• 2 tablespoons powdered sugar
• 1-2 tablespoons milk (may sub cream or non-dairy)
• 1 teaspoon vanilla extract

DIRECTIONS 

Making the Pumpkin Pecan Muffins

• Preheat oven to 350° F. Fill a muffin pan with 12 muffin liners. If you don’t have liners, grease the muffin pan instead.

• Making the Batter: First, mix the cooled, melted butter and sugars in a large bowl. Then stir in the remaining wet ingredients (pumpkin puree, beaten eggs, millk, vanilla,) until well combined.

• Add dry ingredients (flour, baking soda, baking powder, salt, spices) to a medium bowl, and mix well. Then fold into wet ingredients.

• Spoon the mixture into the muffin liners filling them 3/4 to the top.

• Bake the muffins for about 15-17 minutes or until a toothpick placed in the center comes out clean. While the muffins are baking, prepare the glaze.

• Once done, remove the muffins from the oven and let them cool completely. Then drizzle each muffin with glaze and crushed pecans before serving.

Making the Cream Cheese Glaze

Notes

*NOTE: Nutrition facts are estimations and for informational purposes only. Recipe Tips and Tricks These substitutions shouldn’t have too much of an effect on your end result, but switching out ingredients may alter the final macros. Temperature: Make sure your eggs and other ingredients are at room temperature for best results To Store: Once completely cool, store these muffins in a sealed container in the fridge for up to 5 days. Remove them from the fridge an hour before you plan on eating them. To Freeze: These muffins keep for up to 3 months in the freezer. Thaw at room temperature or heat frozen muffins in the microwave on a napkin or microwave-safe dish. About 30-60 seconds should do the trick. Butter Substitutions:  You can substitute the butter in this muffin batter for melted coconut or avocado oil. For low-fat or oil-free substitions, try plain yogurt or applesauce. If using applesauce, reduce the amount of granulated sugar. Pecan/Nut-free Substitutions: Substitute walnuts or add 1/2 cup sugar-free chocolate chips instead.

Keyword baked, muffins, pecans, pumpkin

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