JuicyTalk
Pumpkin Pecan Muffins with Cream Cheese Glaze
Welcome the cozy flavors of fall with our recipe for the best pumpkin pecan muffins. They’re packed with the rich taste of pumpkin and warm fall spices, making them the perfect treat for any autumn day. They’re easy to make, don’t need an electric mixer, and are ready in about 30 minutes.
This recipe uses simple ingredients like pumpkin puree, eggs, brown sugar, butter, cinnamon, and pumpkin spice. Make them right now so they’re ready for your next morning coffee or afternoon tea session. If you’re on the keto diet, we have a Keto Pumpkin Pecan Muffin recipe too.
What makes this recipe special: it uses an entire 15-ounce can of pumpkin puree, so there’s no half-used can left in your fridge, and it’s finished with an optional cream cheese glaze that makes these taste like a bakery treat.
Last updated September 2026 with a nutrition breakdown, storage guidance, and a reader FAQ.
At a Glance: Ready in 30 minutes | No mixer needed | Makes 15 muffins | Freezer-friendly | Full times and amounts are in the recipe card below
Why You’ll Love This Pumpkin Pecan Muffin Recipe
You won’t have leftover pumpkin puree: This recipe uses an entire 15-ounce can (1½ cups) of pumpkin puree. Most recipes only use part of a can, leaving you to figure out what to do with the rest. No quarter-can of pumpkin languishing in the back of your fridge.
It’s versatile: We love these as muffins, but you can also bake the batter in a large loaf pan or divide it into mini loaf pans (a great gift idea). The pecans and glaze are optional, but delicious. If you’re skipping the pecans, see the swaps below for nut-free alternatives.
It’s easy to make: Just 8 minutes or less to prep, and a spoon and bowl are all you need. No electric mixer required.
They’re delicious: Moist, tender, and deeply pumpkin-y, with a warm hit of fall spice in every bite.
Ingredients You’ll Need
Flour: We tested this recipe with organic all-purpose flour. A 1:1 gluten-free flour blend should work as a substitute.
Eggs: Use room-temperature eggs. To speed up the warming process, place them (still in the shell) in a warm water bath for 5 minutes.
Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
Melted butter: Cool your melted butter completely before adding it to the sugars. Coconut oil or avocado oil both work as substitutes, and applesauce works for a lower-fat option.
Sugar: A combination of light brown sugar and granulated white sugar gives the best texture and flavor.
Vanilla: Use pure vanilla extract for the best flavor.
Leaveners: Baking soda and baking powder help the muffins rise into a fluffy, airy crumb. Use fresh for the best rise.
Salt: Balances all the flavors in this recipe. If you’re using salted butter, drop the salt to 1/4 teaspoon instead of the 1/2 teaspoon called for.
Milk: A splash of milk keeps the batter from getting too thick. It shows up again in the glaze.
Spices: A combination of cinnamon and pumpkin pie spice. If you don’t have a jar of pumpkin pie spice, make your own with the DIY blend below.
Quick DIY Pumpkin Pie Spice Mix
2 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
3/4 teaspoon allspice
Mix the spices together and store in a sealed jar or container. Over time you may find you prefer a bit more or less of a particular spice.
How to Make Pumpkin Pecan Muffins
Step 1. Prep. Preheat the oven to 350°F. Line or grease a muffin tin.
Step 2. Combine the wet ingredients. Mix the white and brown sugars with the melted butter, then fold in the pumpkin puree, milk, and beaten eggs until smooth. Don’t overmix.
Step 3. Combine the dry ingredients. In a separate bowl, mix the flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
Step 4. Stir up the batter. Stir the dry ingredients into the wet pumpkin mixture until just combined. Don’t overmix.
Step 5. Bake. Scoop the batter into the muffin tin, filling each cup about 3/4 of the way. Bake 15 to 17 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed.
Recipe Tips
Measure your dry ingredients properly: Scoop the flour and dry ingredients into the measuring cup, then level it off with a knife. Packing the cup gives you too much flour and a dense muffin.
Adjust the spices: If you don’t love a particular spice in your pumpkin spice blend, make your own with the DIY recipe above. Some people skip cloves; others add extra ginger. Experiment to find your favorite ratio.
Whip the glaze silky smooth: Bring the cream cheese to room temperature before whipping. Any lumps mean the ingredients were too cold.
Swap out the pecans: Walnuts work well here too. If you’re nut-free, try chocolate chips, golden raisins, dried cranberries, or pumpkin seeds instead.
Get the Recipe!
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.
Measuring Cups
SPOON or WHISK
Mixing Bowl
MUFFIN PAN
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
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
|
*NOTE: Nutrition facts are estimations and for informational purposes only. Recipe Tips and Tricks
|
Nutrition Per Muffin
Based on 15 muffins per batch, 1 muffin (with its share of the cream cheese glaze) per serving. Calculated from USDA FoodData Central values for each ingredient in the recipe card, using 1/2 cup butter (one stick) to match the amount used in this recipe’s original, our Keto Pumpkin Pecan Muffins.
See also
260Calories
4gProtein
15gTotal Fat
7gSat. Fat
29gCarbs
17gSugar
54mgCholesterol
360mgSodium
Substitutions and Variations
- Butter swap: Substitute melted coconut oil or avocado oil for the butter. For a lower-fat, oil-free version, try plain yogurt or applesauce (if using applesauce, reduce the granulated sugar).
- Pecan swap: Walnuts work well in place of pecans. Nut-free? Try sugar-free chocolate chips, golden raisins, dried cranberries, or pumpkin seeds instead.
- Simple glaze: Skip the cream cheese glaze and whisk together a little milk (non-dairy is fine), 1/2 teaspoon of vanilla extract, and 1/4 cup of powdered sugar instead.
How to Store and Freeze
| Method | How To | Notes |
|---|---|---|
| Refrigerator | Store in a sealed, airtight container in the fridge. | Keeps for up to 5 days. Let muffins sit out about an hour before eating for the best texture. |
| Freezer | Cool completely, then freeze in a freezer bag or freezer-safe container. | Keeps for up to 3 months. Thaw at room temperature, or microwave a frozen muffin on a napkin or microwave-safe dish for 30 to 60 seconds. Glaze after thawing, not before freezing. |
Pumpkin Pecan Muffin FAQ
Do you need to make the glaze?
No, the glaze is optional, but it adds a lot of flavor and texture. For a simpler version, whisk together a little milk (non-dairy is fine), 1/2 teaspoon of vanilla extract, and 1/4 cup of powdered sugar instead of the cream cheese glaze.
How do you store the muffins?
Store them in an airtight container in the refrigerator for up to 5 days.
Can you freeze these pumpkin pecan muffins?
Yes. Let them cool completely, then freeze in a freezer bag or freezer-safe container for up to 3 months. Thaw in the refrigerator overnight, and glaze after they’re fully thawed, not before freezing.
Why did my muffins turn out dense?
Overmixing the batter is the most common cause. Stir just until the dry and wet ingredients are combined. Packing the flour into the measuring cup instead of spooning and leveling it can also add too much flour.
Can I make these nut-free?
Yes. Leave out the pecans, or swap them for sugar-free chocolate chips, golden raisins, or dried cranberries.
What to Serve with Pumpkin Pecan Muffins
Pin This Recipe For Later!
Made these pumpkin pecan muffins? We would love to hear how they turned out. Leave a comment and a star rating below.
Better Living may earn commissions through affiliate links and may occasionally feature sponsored or partner content. If you make a purchase through our links, we may receive a small commission at no cost to you.
