If you’re craving the cozy flavors of fall wrapped up in a soft, tender muffin, then this Pumpkin Nut Muffins Recipe is going to become your new favorite go-to. I absolutely love how these muffins come together—moist pumpkin puree, warm spices, and just the right crunch of pecans. When I first tried this recipe, the whole kitchen smelled like autumn, and my family went crazy for them. Keep reading because I’ll walk you through everything you need to know so your muffins turn out perfectly every time!
Why You’ll Love This Recipe
- Deliciously Moist: The canned pumpkin keeps these muffins tender and oh-so-moist without being dense.
- Perfectly Spiced: A mix of pumpkin pie spice, nutmeg, and cinnamon offers that classic fall flavor you’ll crave all year.
- Easy to Make: Simple ingredients and straightforward steps make this an approachable recipe for bakers of all levels.
- Nutty Crunch: Adding chopped pecans gives each bite a satisfying texture and depth.
Ingredients You’ll Need
Let’s talk ingredients quickly because each one brings something special to your Pumpkin Nut Muffins Recipe. Whole wheat adds a subtle nuttiness, while the pumpkin pie spice combo really amps up the warmth. I always recommend using good-quality canned pumpkin for the best texture and flavor.
- White whole wheat flour: Adds fiber and a hearty texture without sacrificing tenderness.
- Unbleached all purpose flour: Balances the flour blend for a tender crumb.
- Raw sugar: Gives a slight caramel flavor and subtle sweetness.
- Baking soda: Helps the muffins rise nicely and keeps them light.
- Pumpkin pie spice: The secret to that classic cozy flavor everyone loves.
- Nutmeg: A little extra warmth that complements cinnamon beautifully.
- Cinnamon: Essential fall spice that pairs perfectly with pumpkin.
- Salt: Enhances all the other flavors for balance.
- Canned pumpkin puree: Not pumpkin pie filling—pure pumpkin gives the best texture.
- Vegetable oil: Keeps muffins moist without overpowering the flavor.
- Egg whites: Adds structure while keeping the muffins light.
- Vanilla extract: Rounds out the flavor with a hint of sweetness.
- Baking spray: Helps the liners release the muffins easily.
- Chopped pecans: Adds a wonderful crunch and nutty flavor.
Variations
I love to tweak this Pumpkin Nut Muffins Recipe depending on the occasion or what I have in the pantry. It’s a really forgiving recipe that invites your creativity, so feel free to experiment!
- Gluten-Free Version: I swapped in a gluten-free all-purpose flour blend once, and they still turned out wonderfully moist and fluffy.
- Add-ins: Sometimes I toss in dried cranberries or swap pecans for walnuts for a new twist – both options bring great texture and flavor.
- Sweetener Alternatives: You can replace raw sugar with coconut sugar or maple syrup for a different sweetness profile.
- Spice Levels: If you like things spicier, add an extra pinch of cinnamon or a dash of ground cloves for deeper warmth.
How to Make Pumpkin Nut Muffins Recipe
Step 1: Mix Your Dry Ingredients With Care
Start by whisking together the flours, sugar, baking soda, pumpkin pie spice, nutmeg, cinnamon, and salt in a medium bowl. I like using a wire whisk here because it helps break up clumps and ensures even distribution of the spices — you want every bite to have those bursts of warm flavor!
Step 2: Whip Up the Pumpkin Mixture
In a large bowl, combine the canned pumpkin puree, vegetable oil, egg whites, and vanilla extract. Then beat at medium speed until the mixture thickens a bit; this lends moisture and lightness. Don’t skip scraping down the sides of the bowl — it helps incorporate all the ingredients evenly.
Step 3: Bring It All Together
Next, add the dry ingredients to the pumpkin mixture. Blend everything together at low speed just until combined — overmixing here will make your muffins tough instead of tender. After mixing, gently fold in the chopped pecans for that wonderful nutty crunch.
Step 4: Bake and Enjoy the Aromas
Line your muffin tin with paper liners and give them a light spray of oil for easy muffin removal. Fill each cup about three-quarters full with batter. Bake on the center rack at 350°F (175°C) for 24 to 26 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. I like to let mine cool at least 15 minutes — they finish setting and taste best when warm but not piping hot.
Pro Tips for Making Pumpkin Nut Muffins Recipe
- Choose Paper Liners Over Greasing: I found that lightly sprayed paper liners prevent sticking and make cleanup a breeze.
- Don’t Overmix the Batter: Overworking gluten develops toughness, so mix just until dry ingredients disappear.
- Watch the Bake Time Closely: Ovens vary, so start checking at 22 minutes to avoid drying out your muffins.
- Freeze Extra Muffins Properly: Freezing in airtight bags keeps them fresh for weeks without freezer burn.
How to Serve Pumpkin Nut Muffins Recipe
Garnishes
I like to sprinkle a few extra chopped pecans on top of the batter before baking for a pretty, crunchy finish. Sometimes I’ll dust a little powdered sugar on top once they’ve cooled for an extra touch of sweetness. If you’re feeling indulgent, a smear of softened butter or cream cheese is dreamy.
Side Dishes
These muffins pair wonderfully with a hot cup of coffee or chai latte for breakfast or afternoon tea. For a light brunch, I like serving them alongside fresh fruit salad or a simple yogurt parfait to balance the sweetness.
Creative Ways to Present
At a fall get-together, I’ve arranged these muffins in a rustic basket lined with a cozy linen napkin, surrounded by small pumpkins and autumn leaves. They also make beautiful edible gifts—wrapped in parchment with a ribbon and a handwritten recipe card.
Make Ahead and Storage
Storing Leftovers
I store leftover pumpkin nut muffins in an airtight container at room temperature where they stay fresh for about 2-3 days. If you live in a humid climate, I recommend refrigerating them to prevent any sogginess.
Freezing
Freezing is a great option when you want to keep these muffins longer. I wrap each muffin individually in plastic wrap, then place them in a freezer bag. They freeze beautifully and thaw quickly for a convenient snack or breakfast.
Reheating
To reheat, I usually pop a frozen muffin into the microwave for about 30 seconds or warm one from the fridge in a 350°F oven for 5-7 minutes. This helps preserve that fresh-baked texture which I appreciate so much!
FAQs
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Can I use fresh pumpkin instead of canned for this Pumpkin Nut Muffins Recipe?
Yes! You can use fresh pumpkin, but you’ll need to roast and puree it first and drain any excess water to avoid soggy muffins. I usually roast small pie pumpkins or sugar pumpkins for the best flavor and texture.
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What can I substitute for raw sugar in this recipe?
If you don’t have raw sugar on hand, brown sugar or coconut sugar work well as substitutes. They’ll slightly change the flavor but still keep the muffins moist and delicious.
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Can I add other nuts or seeds instead of pecans?
Absolutely! Walnuts, almonds, or even pumpkin seeds make tasty alternatives or additions. Just chop them roughly to keep the right texture balance.
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How do I know when Pumpkin Nut Muffins are fully baked?
The best way is to insert a toothpick in the center of a muffin—if it comes out clean or with just a few dry crumbs, they’re done. Overbaking dries them out, so it’s better to check a few minutes before the suggested bake time.
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Can I make this recipe vegan?
To make this Pumpkin Nut Muffins Recipe vegan, you can substitute the egg whites with flax egg (1 tbsp ground flaxseed + 2.5 tbsp water per egg white) and use a plant-based oil. The texture might be slightly different, but the flavor stays wonderful.
Final Thoughts
This Pumpkin Nut Muffins Recipe holds a special place in my heart because it captures those cozy fall vibes in every bite. I love how approachable it is, yet the flavors feel special enough to serve guests or enjoy with the family on a crisp morning. Give this recipe a try—you’ll be surprised how quickly these muffins disappear! And don’t hesitate to make it your own with some of the variations I shared. Happy baking, friend!
Print
Pumpkin Nut Muffins Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Nut Muffins are a moist, flavorful treat perfect for the fall season. Made with a blend of whole wheat and all-purpose flour, sweetened with raw sugar, and spiced with pumpkin pie spice, nutmeg, and cinnamon, these muffins are packed with warm autumn flavors. Chopped pecans add a delightful crunch, while the use of egg whites and vegetable oil keeps them light and tender. Easy to prepare and perfect for breakfast or snack time, these muffins are baked to perfection and make a cozy addition to any seasonal menu.
Ingredients
Dry Ingredients
- 1/2 cup white whole wheat flour (King Arthur)
- 3/4 cup unbleached all-purpose flour (King Arthur)
- 3/4 cup raw sugar
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp salt
Wet Ingredients
- 1 1/2 cups canned pumpkin (not pumpkin pie filling)
- 2 tbsp vegetable oil
- 2 large egg whites
- 1 1/2 tsp vanilla extract
Other
- Baking spray
- 1/2 cup chopped pecans
Instructions
- Preheat the oven. Set your oven to 350°F (175°C) and allow it to fully preheat to ensure even baking.
- Prepare the muffin tin. Line a muffin tin with paper liners and lightly spray each liner with baking spray to ensure the muffins release easily after baking.
- Mix dry ingredients. In a medium bowl, combine the white whole wheat flour, unbleached all-purpose flour, raw sugar, baking soda, pumpkin pie spice, nutmeg, cinnamon, and salt. Whisk these together thoroughly to evenly distribute the spices and leavening agent.
- Combine wet ingredients. In a large mixing bowl, add the canned pumpkin, vegetable oil, egg whites, and vanilla extract. Using a mixer at medium speed, beat the mixture until it becomes thick and slightly fluffy. Be sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- Incorporate dry ingredients. Add the dry flour mixture to the wet ingredients bowl. Mix at low speed just until combined. Be careful not to over-mix, as this can result in dense muffins.
- Fold in pecans. Gently fold the chopped pecans into the batter using a spatula, ensuring even distribution without overworking the batter.
- Fill muffin tin. Pour the batter evenly into the prepared muffin liners, filling each about three-quarters full to allow room for rising.
- Bake. Place the muffin tin on the center rack of the preheated oven. Bake for 24 to 26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve. Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack. Let cool at least 15 minutes before serving to allow flavors to set and make handling easier.
Notes
- These muffins are perfect for a cozy autumn weekend treat, especially when the weather turns crisp and cool.
- Using raw sugar adds a subtle molasses flavor that compliments the pumpkin and spices.
- Make sure not to overmix the batter to keep the muffins light and tender.
- You can substitute pecans with walnuts or omit nuts for a nut-free version.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 regular sized muffin
- Calories: 163 kcal
- Sugar: 14 g
- Sodium: 170 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 23.5 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 31 mg
