Pumpkin Pecan Pie Muffins
Adding pumpkin puree and pumpkin pie spice to these muffins give them a cozy autumn flavor, thanks to the blend of pumpkin, warm spices, brown sugar, and crunchy Better Halves Pecans mixed into the batter. So delicious!
Try warming one up in the microwave for a few seconds and adding a slice of butter—it’s melt-in-your-mouth good! Unlike traditional muffins, these don’t rise much since they’re made without baking powder, giving them a satisfying, almost brownie-like texture.
This small-batch recipe makes just eight muffins, perfect if you only need a few. Need more? Double the recipe and enjoy!
Recipe by Alyssa Rivers at The Recipe Critic
Ingredients:
- 1/2 cup unsalted butter softened at room temperature
- 3/4 cup light brown sugar
- 2 large eggs
- 2 tablespoons pumpkin puree not pumpkin pie filling
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup all-purpose flour
- 1 cup chopped Better Halves Pecans
Directions:
- Preheat oven to 350 degrees. Spray non-stick cooking spray into a regular muffin pan. Set aside.
- Cream together the butter, brown sugar, and eggs together in a medium-sized mixing bowl.
- Stir in the pumpkin puree, vanilla extract, salt and pumpkin pie spice together in the batter.
- Slowly fold in the flour and 3/4 cup chopped pecans.
- Pour batter into the muffin pan. Top with the remaining chopped pecans.
- Bake for 20 minutes or until an inserted toothpick comes out clean.
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