Pumpkin pecan muffins recipe

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  • Dairy-free
  • Gluten-free
  • Healthy
  • Low-fat
  • Vegetarian
makes: 9
Skill: medium
Prep: 10 min
Cooking: 20 min
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  • Canned pumpkin puree makes these muffins healthier, not only from the nutritious pumpkin itself, but because using it allows for less oil than called for in most muffin recipes


    • 1 egg
    • 175ml semi-skimmed milk or unsweetened soya milk
    • 100g canned pumpkin puree
    • 55ml olive oil
    • 1/2 tsp pure vanilla extract
    • 220g plain flour
    • 75g sugar
    • 75g chopped pecans
    • 3 1/2 tsp baking powder
    • 1 tsp salt
    • 1/2 tsp cinnamon
    • pinch ground cloves
    • dash grated nutmeg


    • Preheat oven to 200C/400F/Gas 6

    • Line muffin tin with paper muffin cups

    • Beat egg in medium-sized bowl, then add milk, oil, pumpkin, and vanilla. Stir thoroughly until mixture is smooth.

    • In a separate large bowl, mix together all remaining dry ingredients.

    • Add all of the wet mixture to the large bowl of dry ingredients. Fold together gently until the flour mixture is just moistened, ensuring you do not over-mix (over-mixing will cause the muffins to not rise properly). The batter will be lumpy, not smooth.

    • Spoon batter into muffin cups, filling nearly to the top.

    • Bake for 20 minutes, or until a toothpick comes out clean at the centre of a muffin.

    Top tip for making Pumpkin pecan muffins

    If you can't find pumpkin puree, cook 100g of fresh pumpkin on the stove with a bit of water until the mixture is quite pulpy

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