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Glazed Pecan Pumpkin Muffins

Moist, spiced pumpkin muffins crowned with a sticky, sweet caramel pecan glaze and coarse sugar. The perfect cozy autumn breakfast treat.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Autumn
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Muffin Batter
  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 0.25 tsp ground cloves
  • 1 cup pure pumpkin puree not pie filling
  • 0.5 cup granulated white sugar
  • 0.5 cup light brown sugar packed
  • 2 large eggs room temperature
  • 0.5 cup unsalted butter melted and cooled
  • 0.25 cup neutral oil like canola or vegetable
  • 1 tsp pure vanilla extract
Caramel Pecan Glaze
  • 1 cup pecans roughly chopped
  • 0.33 cup dark brown sugar packed
  • 3 tbsp unsalted butter melted
  • 1 tbsp pure maple syrup
  • 2 tbsp coarse sparkling sugar for sprinkling

Equipment

  • 12-cup Muffin Tin
  • Paper muffin liners
  • Large mixing bowl
  • Whisk and spatula

Method
 

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a separate medium bowl, whisk the pumpkin puree, granulated sugar, brown sugar, eggs, melted butter, oil, and vanilla until perfectly smooth.
  4. Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula just until combined. Do not overmix; a few lumps are fine.
  5. For the topping, mix the chopped pecans, dark brown sugar, melted butter, and maple syrup in a small bowl until the nuts are coated.
  6. Divide the muffin batter evenly among the prepared muffin cups, filling them nearly to the top.
  7. Spoon the sticky pecan topping evenly over each muffin. Sprinkle the coarse sparkling sugar on top.
  8. Bake at 425°F for 5 minutes. Keeping the oven door closed, reduce the heat to 350°F (175°C) and bake for an additional 15-18 minutes, or until a toothpick comes out clean.
  9. Cool in the pan for 5 minutes before transferring the muffins to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature with a paper towel inside to absorb moisture for up to 4 days. Can be frozen for up to 3 months.