Spice up your life with these pecan-studded pumpkin muffins. They’re moist, fluffy, and packed with fall flavors like nutmeg and clove.
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda, sifted
- 1 1/2 teaspoons baking powder, sifted
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon freshly ground nutmeg
- 1/2 teaspoon ground cloves
- 3/4 cup unsalted butter, softened
- 1 cup packed dark brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 15-ounce can 100% pumpkin puree (about 2 cups)
- 1 cup chopped pecans
- Preheat the oven to 350°F and spray a standard muffin pan with nonstick cooking spray (or line with paper liners).
- In a medium-sized mixing bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves.
- In the bowl of a stand mixer (or using an electric hand mixer), beat the butter and sugar at medium speed until light and fluffy. Add the eggs one at a time, and beat until combined. Add the vanilla and the pumpkin and continue beating until light and fluffy, scraping down the sides as necessary.
- With the mixer on low speed, slowly add the flour mixture a little at a time until it’s incorporated into the batter. Fold in the pecans. Evenly divide the batter among the muffin cups, filling each about 2/3 full.
- Bake until a toothpick comes out clean, about 25-30 minutes. Let the muffins cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely. Store at room temperature for up to 4 days, or individually wrap in aluminum foil, place in a zip-top bag or airtight container, and freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Muffins
- Method: Baking
- Cuisine: Baked Goods
Keywords: pumpkin, pecan, cinnamon, nutmeg, clove