Pumpkin Muffins with Candied Pecans

As soon as September hits I crave pumpkin-spiced treats… and this recipe definitely hits the spot! These muffins are light and flavourful, and the candied pecans are the perfect crunchy topping. Get creative and add nuts, raisins, chocolate chips, or any favourite mix-ins to the batter too. Happy Fall baking!

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Pumpkin Muffins with Candied Pecans

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 12 muffins

Ingredients

Pecan Topping:

  • ⅓ cup pecans, chopped into small pieces
  • 1 tbsp unsalted butter
  • 2 tbsp brown sugar
  • ¼ tsp pumpkin pie spice

Muffins:

  • 2 cups all-purpose flour
  • 1 tsp salt
  • ½ tsp baking powder
  • 1 tsp baking soda
  • 1 + ½ tbsp pumpkin pie spice
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 eggs
  • ½ cup neutral-flavoured oil
  • ⅓ cup plain Greek yogurt
  • 15 oz pumpkin puree
  • 1 cup mix-ins of your choice: pumpkin seeds, raisins, nuts, or chocolate chips (optional)

Instructions

Pecan Topping:

  • Melt butter in a pan over medium-low heat. Add pecan pieces and cook for 3 minutes – butter will be turning golden and pecans becoming fragrant.
  • Add 1 tbsp of brown sugar to the pecans, and cook for 1-2 minutes, stirring constantly. Be careful not to burn the sugar.
  • Transfer the pecans to a bowl and top with the remaining 1 tbsp of brown sugar and pumpkin pie seasoning. Toss the pecans to coat evenly.

Muffins:

  • Preheat oven to 350F. Spray a 12-cup muffin tin with nonstick spray, or line with cupcake liners.
  • In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Set aside.
  • In a large bowl, add the granulated sugar, brown sugar, and eggs. Using a mixer, beat for 2 minutes – the mixture will begin to lighten in colour. Add in oil, yogurt, and pumpkin puree. Mix until combined – the mixture will be very thin.
  • Add the flour mixture into the wet mixture, and mix until just combined. If you are adding a mix-in to you batter, add at this point and stir to incorporate evenly.
  • Spoon batter into the prepared muffin tin. Fill the cups all the way to the top.
  • Sprinkle the pecans topping evenly over the 12 muffins.
  • Bake for 22-25 minutes until muffins are golden brown on top. Insert a toothpick into the centre of a muffin to test if fully baked – toothpick should come out clean with only a few moist crumbs.
  • Enjoy 🙂

Notes

  • If you don’t have pumpkin pie spice in your pantry, you can make your own by combining:
    • 1 tbsp ground cinnamon
    • 1/2 tsp ground ginger
    • 1/4 tsp nutmeg
    • 1/2 tsp allspice 
    • 1/2 tsp ground cloves 
  • The pecan topping is optional, but highly recommended as it adds a nice crunch to the top of your muffins.  You can always substitute the pecans for pumpkin seeds or another favourite nut.