Go Back
As the leaves turn golden and the air becomes crisp, the season of pumpkin-flavored delights arrives, ushering in a time of cozy gatherings and festive celebrations. From pumpkin spice lattes to creamy pumpkin soups, the rich and warm flavors of pumpkin are synonymous with autumn. Among the myriad of pumpkin recipes available, one that truly captures the essence of the season is the Autumn Bliss Pumpkin Pecan Coffee Cake Muffins. These muffins are not only a delicious treat but also a perfect companion for those chilly mornings or festive brunches, blending the rich, earthy flavor of pumpkin with the crunch of pecans and the aromatic spices that define fall.

Pumpkin Pecan Coffee Cake Muffins

Indulge in the warmth of autumn with these delightful Autumn Bliss Pumpkin Pecan Coffee Cake Muffins. Combining moist pumpkin, crunchy pecans, and fragrant spices, these muffins are perfect for cozy mornings or festive brunches. The baking process fills your home with irresistible aromas, making them a beloved addition to any fall gathering. Easy to make and even easier to enjoy, these treats will undoubtedly become a seasonal favorite!
Print Recipe Pin Recipe

Ingredients
  

For the Muffins:

1 cup canned pumpkin puree

1/2 cup vegetable oil

1 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 cup chopped pecans

For the Coffee Cake Topping:

1/3 cup all-purpose flour

1/3 cup brown sugar, packed

1/4 cup chopped pecans

1 teaspoon ground cinnamon

2 tablespoons unsalted butter, melted

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with non-stick spray.

    Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until the mixture is smooth and creamy.

      Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, ginger, and cloves).

        Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the chopped pecans.

          Prepare the Topping: In a small bowl, mix together the flour, brown sugar, chopped pecans, and cinnamon for the topping. Add the melted butter and mix until crumbly.

            Fill the Muffin Tin: Spoon the pumpkin muffin batter into each muffin cup, filling them about 2/3 full. Sprinkle the coffee cake topping generously over each muffin.

              Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

                Cool and Serve: Once baked, allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 muffins