Pin A delightful fusion dessert combining moist pumpkin muffins with a gooey pecan pie topping, baked in individual cups for the perfect autumn treat.
I first made these pumpkin muffin pecan pie cups for a fall family gathering and they became an instant favorite. The aroma of pumpkin and spices was irresistible and everyone loved the sweet crunchy pecan topping.
Ingredients
- For the Pumpkin Muffin Base: 1 1/2 cups (190 g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/2 cup (120 ml) vegetable oil, 2/3 cup (130 g) light brown sugar, 2 large eggs, 1 cup (225 g) canned pumpkin puree, 1 tsp pure vanilla extract
- For the Pecan Pie Topping: 1 cup (120 g) pecan halves, roughly chopped, 1/3 cup (70 g) light brown sugar, 1/4 cup (60 ml) pure maple syrup, 2 tbsp unsalted butter, melted, 1 large egg, 1/2 tsp pure vanilla extract, Pinch of salt
Instructions
- Prep:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix Wet Ingredients:
- In a separate bowl, whisk oil, brown sugar, eggs, pumpkin puree, and vanilla until smooth.
- Combine Batter:
- Add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
- Fill Muffin Cups:
- Divide the pumpkin batter evenly among the muffin cups, filling each about two-thirds full.
- Make Pecan Topping:
- In a medium bowl, combine pecans, brown sugar, maple syrup, melted butter, egg, vanilla, and salt for the topping. Mix until fully incorporated.
- Add Topping:
- Spoon 1-2 tablespoons of the pecan pie topping onto each muffin cup, gently spreading to cover the surface.
- Bake:
- Bake for 25–30 minutes, or until a toothpick inserted in the center of the muffin comes out clean (avoid poking into the pecan topping).
- Cool:
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Pin My children love helping sprinkle the pecan topping on each muffin cup—it has become a special autumn tradition in our household.
Required Tools
12-cup muffin tin, mixing bowls, whisk, spatula, measuring cups and spoons, cooling rack
Nutritional Information (per serving)
Calories: 295, Total Fat: 17 g, Carbohydrates: 34 g, Protein: 4 g
Serving Suggestions
Enjoy these warm with a scoop of vanilla ice cream, or serve at brunch for a seasonal twist.
Pin These pumpkin muffin pecan pie cups are sure to bring warmth to any gathering. They freeze beautifully, making them perfect for planning ahead.
Recipe Questions
- → Can I use fresh pumpkin instead of puree?
Yes! Roast, mash, and thoroughly drain fresh pumpkin to replace canned puree for a homemade touch.
- → How do I know when they are fully baked?
Insert a toothpick into the muffin base (not topping); it should come out clean for perfect doneness.
- → Can walnuts be used instead of pecans?
Absolutely. Walnuts give a similar crunch and flavor, so substitute the pecans one-for-one.
- → How should leftovers be stored?
Cool completely, then keep in an airtight container at room temperature for up to 3 days, or refrigerate.
- → Are these suitable for a vegetarian diet?
Yes, they contain no meat or gelatin and are perfect for vegetarians.
- → Can I make these dairy-free?
Simply use dairy-free butter, and double-check all packaged ingredients for hidden dairy sources.