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Perfect Maple Pecan Pumpkin Muffins

maple pecan pumpkin muffins - featured image
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These Perfect Maple Pecan Pumpkin Muffins are tender, moist, and topped with a maple glaze. They are the ultimate fall treat, combining warm pumpkin, rich maple syrup, and crunchy toasted pecans.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree (100% pure pumpkin)
  • 2 large eggs, at room temperature
  • ½ cup (160g) pure maple syrup
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup (120g) pecans, roughly chopped and toasted
  • For the maple glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 3 tablespoons (60g) pure maple syrup
  • 1–2 tablespoons milk (whole milk preferred)
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners.
  2. Toast the pecans in a dry skillet over medium heat, stirring constantly for 3-4 minutes until fragrant. Remove from pan and let cool.
  3. In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  4. In a large bowl, whisk together pumpkin puree, eggs, maple syrup, melted butter, and vanilla extract until smooth.
  5. Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula until just combined. Do not overmix. Fold in toasted pecans, reserving about 2 tablespoons for topping.
  6. Let the batter rest at room temperature for 5 minutes.
  7. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle reserved pecans on top.
  8. Bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and bake for an additional 13-15 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  10. For the glaze: whisk together sifted powdered sugar, maple syrup, and vanilla extract. Add milk 1 tablespoon at a time until thick but pourable. Drizzle over cooled muffins and let set for 10 minutes before serving.

Notes

Do not overmix the batter; a few lumps are fine. Use the two-temperature baking method for domed tops. Toast pecans for best flavor. Let batter rest for 5 minutes for a tender crumb. Use room temperature ingredients. For gluten-free, use a blend with xanthan gum. For vegan, use flax eggs and coconut oil.

Nutrition

Keywords: pumpkin muffins, maple pecan muffins, fall muffins, pumpkin recipe, maple glaze, easy muffins

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