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Spicy Pumpkin and Pecan Muffins

Updated: Nov 6, 2018

  • Total:35 mins

  • Prep:15 mins

  • Cook:20 mins

  • Yield:12 to 16 servings

Nutritional Guidelines (per serving)199 Calories - 8g Fat - 28g Carbs - 4g Protein (Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  • 2 cups all-purpose flour (9 ounces)

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1 scant teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon salt

  • 1 can (15 to 16 ounces) pumpkin puree

  • 1/3 cup melted butter

  • 1/2 cup evaporated milk (or​ half-and-half)

1/2 cup brown sugar (packed)

  • 1/4 cup granulated sugar

  • 2 large eggs (beaten)

  • 1 teaspoon vanilla

  • 1/2 to 3/4 cup pecans, optional

  • 1/2 to 3/4 cup raisins, optional

Steps to Make It

  1. Heat the oven to 375 F (190 C/Gas 5). Line muffin cups with paper liners. (The recipe makes 12 to 16 muffins, depending on the size of the muffin cups.)

  2. In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Stir to blend thoroughly.

  3. In​ a separate bowl, combine the pumpkin, melted butter, milk or half-and-half, the beaten eggs, brown and granulated sugars, and vanilla; mix until blended.

  4. Stir pumpkin mixture into the dry ingredients and stir just until moistened. Fold in pecans or raisins, but don't over-mix. 

  5.  Line a muffin tin with paper liners or grease well and dust with flour. Or use a baking spray with flour. 

  6. Serve warm or at room temperature. 

A tasty Autumn feast! Treat yourself!

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