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Pumpkin Pecan Muffins With Cream Cheese Glaze

These light, fluffy Pumpkin Pecan Muffins are so delicious and so easy to make, they're sure to become a fall treat you'll want to make over and over again. Plus, unlike most recipes, it uses an entire 15 ounce can of pumpkin puree.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 15

Equipment

  • Measuring Cups
  • SPOON or WHISK
  • Mixing Bowl
  • MUFFIN PAN

Ingredients
 

MUFFIN BATTER WET INGREDIENTS

  • 1/2 cup butter, melted (1 stick) and cooled * see notes for substitutions
  • 2/3 cup brown sugar (light or dark)
  • 1/3 cup granulated white sugar
  • 1 15 ounce can pumpkin puree (11/2 cups)
  • 2 eggs, beaten
  • 1/4 cup milk
  • 2 tsp pure vanilla extract

MUFFIN BATTER DRY INGREDIENTS

  • 1 2/3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1.5 teaspoons pumpkin spice
  • 1.5 teaspoon cinnamon
  • 1 tsp baking soda
  • 1/2 baking powder
  • 1/2 teaspoon salt
  • 2/3 cup pecans chopped plus more for sprinkling on top

GLAZE INGREDIENTS

  • 3 ounces cream cheese softened
  • 3 tablespoons butter softened
  • 2 tablespoons powdered sugar
  • 1-2 tablespoons milk (may sub cream or non-dairy)
  • 1 teaspoon vanilla extract

DIRECTIONS
 

Making the Pumpkin Pecan Muffins

  • Preheat oven to 350° F. Fill a muffin pan with 12 muffin liners. If you don’t have liners, grease the muffin pan instead.
  • Making the Batter: First, mix the cooled, melted butter and sugars in a large bowl. Then stir in the remaining wet ingredients (pumpkin puree, beaten eggs, millk, vanilla,) until well combined.
  • Add dry ingredients (flour, baking soda, baking powder, salt, spices) to a medium bowl, and mix well. Then fold into wet ingredients.
  • Spoon the mixture into the muffin liners filling them 3/4 to the top.
  • Bake the muffins for about 15-17 minutes or until a toothpick placed in the center comes out clean. While the muffins are baking, prepare the glaze.
  • Once done, remove the muffins from the oven and let them cool completely. Then drizzle each muffin with glaze and crushed pecans before serving.

Making the Cream Cheese Glaze

  • Whip the glaze ingredients until smooth. If it’s too thick, add more milk 1 teaspoon at a time until you reach a consistency you like. Adjust sweetness to taste. Then drizzle over muffins.

Notes

*NOTE: Nutrition facts are estimations and for informational purposes only.
Recipe Tips and Tricks
These substitutions shouldn’t have too much of an effect on your end result, but switching out ingredients may alter the final macros.
  • Temperature: Make sure your eggs and other ingredients are at room temperature for best results
  • To Store: Once completely cool, store these muffins in a sealed container in the fridge for up to 5 days. Remove them from the fridge an hour before you plan on eating them.
  • To Freeze: These muffins keep for up to 3 months in the freezer. Thaw at room temperature or heat frozen muffins in the microwave on a napkin or microwave-safe dish. About 30-60 seconds should do the trick.
  • Butter Substitutions:  You can substitute the butter in this muffin batter for melted coconut or avocado oil. For low-fat or oil-free substitions, try plain yogurt or applesauce. If using applesauce, reduce the amount of granulated sugar.
  • Pecan/Nut-free Substitutions: Substitute walnuts or add 1/2 cup sugar-free chocolate chips instead.
Keyword baked, muffins, pecans, pumpkin