An easy one-bowl pumpkin pecan muffin recipe that uses a whole can of pumpkin for moist and delicious muffins!

I’m always on the lookout for ways to bring more pumpkin into my life. 

These super moist pumpkin-packed muffins do the trick!

They came about when I was craving something with pumpkin and I had a huge bag of pecans in my pantry from Costco. 

They turned out so delicious that I had to share the recipe here. Read on to learn how to make them for yourself. 

How To Make These Pumpkin Pecan Muffins

I try whenever possible to make all of my baked good in one bowl. 

So to start, I combined all of these wet ingredients into one bowl:

• two eggs, beaten
• one 15 oz can of pumpkin
• 1 tsp vanilla
• 1/2 cup vegetable oil (I substituted half of this for whole milk greek yogurt since I had it on hand)

I mixed the wet ingredients well to get this. 

On top of this I start adding the dry ingredients. I always start with flour and add everything else on top:

• 2 cups all purpose flour
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/2 tsp ginger
• optional additional spice: 1/4 tsp cloves, 1/4 tsp nutmeg, 1/4 tsp allspice (nice if you have them but not necessary)

Then I try to carefully mix the dry ingredients together a bit before I start folding them into the wet ingredients.

Mainly I am trying to distribute the baking powder and soda so that no one gets a mouth full because they weren’t mixed well enough!

After they are blended I add in part of the chopped pecans. 

Tips For Making This Pumpkin Pecan Muffin Recipe

I use a medium ice cream scoop to carefully fill the muffin liners about 3/4 of the way to the top. 

You could also grease a muffin tin and make them directly in there – a silicone pan like this one helps with that a lot. 

I got these adorable tulip cupcake papers for this recipe and I love them!

Then I sprinkle the pecans I set aside on top which makes them look better (though this isn’t necessary at all). 

I also like the sprinkle some cinnamon sugar on top for looks and added flavor. 

Depending on the size of your muffins, it will take between 18-24 minutes in a 375 degree F oven to bake.

I test to make sure they are done by sticking a toothpick in the middle of a muffin – if it comes out without any batter on it they are done. 

Cooling them on a rack is very important because of how moist they are – make sure they are room tempaerature before you try to store them or they will get soggy!

How To Store These Muffins

As I have mentioned many times at this point, these muffins are very moist!

This means they ned special consideration when storing them so they don’t spoil before you have a chance to enjoy them all. 

I like to store them in the fridge in an open container (I just threw these in a ziploc bag after they cooled completely).

If I want to eat one I just pop it in the microwave for 20 seconds to warm it back up. 

I hope you enjoy these delicious pumpkin pecan muffins!

I have other pumpkin recipes to try out, including this easy pumpkin zucchini bread recipe and this easy pumpkin cheesecake recipe that only takes five minutes to prepare.

Any questions about making this recipe? Leave a comment below and I will get back to you asap. 

Yield: 18 - 24 muffins

Easy Pumpkin Pecan Muffins

Print

Easy one bowl pumpkin pecan muffins packed with nutrition and flavor.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 can (15 oz) pumpkin puree
• 1/2 cup vegetable oil or greek yogurt (I use half of each)
• 2 eggs
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/2 tsp ginger
• 1 cup chopped pecans (separated)
• optional: cinnamon sugar, 1/4 tsp nutmeg, 1/4 tsp cloves, 1/4 tsp allspice

Instructions

1. Preheat over to 375 degrees Fahrenheit.
2. Beat eggs and add other wet ingredients (oil, pumpkin, vanilla) to a large bowl.
3. Add dry ingredients (minus pecans) on top starting with flour.
4. Mix wet and dry ingredients (but do not overmix).
5. Fold in 3/4 cup of pecans.
6. Use an ice cream scoop to transfer batter to greased muffin tin or paper muffin liners.
7. Sprinkle with remaining pecans and optional cinnamon sugar.
8. Bake for 18-24 minutes until tests done with toothpick.
9. Cool completely on rack before storing.