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When the leaves start to turn and the mornings get crisp, these cinnamon sugar pumpkin muffins become an absolute must in my kitchen. Moist and full of cozy fall flavor, these muffins are topped with a crunchy, sweet pecan crust that makes them irresistible for breakfast or an afternoon snack.
What Makes It Special
- Uses canned pumpkin puree so you can bake them any time of year
- Rich in cinnamon spice for warm fall comfort
- Crowned with a pecan and sugar topping for crunch
- Stays moist for days without getting soggy
- One bowl for wet ingredients and one for dry keeps cleanup easy
Why I Love Baking These
I love making these on chilly weekends. My kids love helping sprinkle the sweet topping and the house smells like fall as they bake.
What You’ll Need
- All purpose flour: for structure and a tender crumb For best flavor try unbleached flour when possible
- Fine sea salt: to balance the sweetness and highlight the spice
- Pumpkin pie spice or ground cinnamon: for that comforting warmth A fresh jar makes all the difference
- Baking soda: helps the muffins rise into beautiful domes
- Granulated sugar: for sweetness and delicate crumb
- Brown sugar: brings depth and extra moisture Choose soft light brown sugar
- Large eggs: at room temperature for binding and richness
- Pumpkin puree: delivers all the flavor and moistness Make sure to use pure puree not pie filling
- Canola oil or vegetable oil or coconut oil: for a moist texture Any neutral oil works
- Milk: keeps the crumb soft Whole milk gives richness but plant based milk is fine
- Vanilla extract: rounds out the flavor Pure vanilla is best
- Chopped pecans: for that nutty crunchy topping Pick fresh or toasted pecans for extra flavor
Let’s Cook This Together
- Preheat Your Oven:
- Set your oven to 350 degrees F. Allow it to fully preheat while you mix the batter to ensure the muffins rise evenly and bake through with tender middles.
- Prepare the Muffin Tins:
- Line two standard muffin pans with paper liners totaling twenty four. This keeps clean up easy and ensures the muffins release easily after baking.
- Mix the Dry Ingredients:
- Whisk together flour sea salt pumpkin pie spice and baking soda in a medium bowl until fully combined and no dry pockets remain. This even blend adds structure and flavor throughout the muffins.
- Combine the Wet Ingredients:
- In a large mixing bowl whisk together granulated sugar brown sugar eggs pumpkin puree oil milk and vanilla extract. Mix until smooth and cohesive. This is where the sweetness and moistness are built right in.
- Bring It All Together:
- Fold the dry ingredient mixture gently into the wet ingredients using a spatula. Stir just until you no longer see streaks of flour. Overmixing will make the muffins tough.
- Fill the Muffin Liners:
- Scoop the batter into the lined muffin pans filling each about three quarters full. Using an ice cream scoop ensures consistent sizes and even baking.
- Mix Up the Topping:
- In a small bowl combine extra granulated sugar chopped pecans and more pumpkin pie spice. Stir together so the pecans get coated with spicy sugary goodness.
- Add the Crunch:
- Sprinkle a generous teaspoon of pecan topping over each unbaked muffin so every top gets plenty of crunch and spice.
- Bake to Perfection:
- Slide the pans into your preheated oven and bake for about twenty five minutes. The muffins are done when a toothpick inserted in the center comes out clean or with just a crumb or two sticking.
- Cool and Release:
- Let the muffins cool in their pans for about ten minutes. This allows them to firm up before you carefully transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
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Good to Know
- Great for meal prep and breakfast on the go
- Can be frozen for later so you always have a treat ready
- Perfect way to use up leftover pumpkin puree
Favorite Topping Memory
My favorite part is the pecan sugar topping. When I was a kid my grandma would always add a crunchy sweet finish to her muffins so now I do the same and it brings back those childhood memories every single time.
Keeping It Fresh
These muffins stay moist for up to three days at room temperature if stored in an airtight container. If you are not eating them right away pop them in the fridge and warm for a few seconds before enjoying. You can also freeze them individually wrapped and reheat for an instant homemade breakfast.
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Easy Ingredient Swaps
If you do not have pecans try walnuts or leave out the nuts if there are allergies. Coconut oil adds a subtle nutty flavor in place of vegetable or canola oil. Apple pie spice works for the topping if you do not have pumpkin spice handy.
How to Serve It Right
I love these muffins just as they are but you can split and toast them with a little butter for breakfast. They are lovely as a snack with coffee or tuck one in your lunchbox for a midday treat.
Behind the Dish
Pumpkin breads and muffins were a September through November tradition when I was growing up. Every fall my mom would open the first can of pumpkin and we would bake together. Now it is my turn and these muffins have become a signature for our fall weekends and family get togethers.
Tout savoir sur cette recette
- → How do I ensure the muffins stay moist?
Avoid overmixing when combining the wet and dry ingredients. Using pure pumpkin puree and the suggested oil will add moisture to your muffins.
- → Can I substitute the pecans in the topping?
Yes, walnuts or almonds work well, or omit nuts entirely for a nut-free topping.
- → How long do they last at room temperature?
Store them in an airtight container and they’ll stay fresh for up to 3 days at room temperature.
- → Can these muffins be frozen?
Absolutely. Wrap them individually and freeze for up to 3 months. Thaw at room temperature or warm in the microwave.
- → What’s the best way to reheat the muffins?
Reheat briefly in the microwave for soft, fresh-from-the-oven texture.
- → Is pumpkin pie spice necessary?
You may use ground cinnamon alone if pumpkin pie spice isn't available, though the full spice blend gives extra flavor.