Pecan-Pumpkin Muffins Recipe

We like to keep a batch of these easy to make muffins on hand in the fall for whoever happens to be stopping over — whether it's school friends visiting the kids, a neighbor stopping by to chat, or a relative dropping in. There's just nothing more welcoming than a sweet treat to go with a cup of coffee. 

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Yields: 12 serving(s)

Prep Time: 15 mins

Total Time: 1 hr

Ingredients

For the muffins:

• 1/4 c.

  canola oil

• 2

  large eggs

• 1 c.

  granulated sugar

• 1/3 c.

  water

• 1 c.

  pure pumpkin puree

• 1 3/4 c.

  all-purpose flour, spooned and leveled

• 1/2 tsp.

  baking powder

• 1/2 tsp.

  baking soda

• 3/4 tsp.

  kosher salt

• 3/4 tsp.

  pumpkin spice powder

• 1/4 tsp.

  pure vanilla extract

• 1 c.

  chopped toasted pecans, plus more for garnish

For the glaze:

Directions

• Step 1Make the muffins: Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners. Whisk together oil, eggs, granulated sugar, water, and pumpkin in a bowl. Add flour, baking powder, baking soda, salt, pumpkin spice, and vanilla and stir to combine. Stir in pecans. 
• Step 2Transfer batter to prepared pan, dividing evenly. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Cool in pans on a wire rack, 5 minutes. Remove from pans and cool completely. 
• Step 3Make the glaze: Whisk together confectioners’ sugar, cream, and pumpkin spice in a bowl. Drizzle over muffins and garnish with pecans.

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