Save A delightful fusion dessert combining moist pumpkin muffins with a gooey pecan pie topping, baked in individual cups for the perfect autumn treat.
I first made these Pumpkin Muffin Pecan Pie Cups for a fall picnic, and everyone raved about the combination of the soft muffin base and crunchy, syrupy pecan topping. They came together easily and brought a festive touch to our family table.
Ingredients
- All-purpose flour: 1 1/2 cups (190 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/2 tsp
- Ground ginger: 1/2 tsp
- Ground cloves: 1/4 tsp
- Vegetable oil: 1/2 cup (120 ml)
- Light brown sugar: 2/3 cup (130 g) for base, 1/3 cup (70 g) for topping
- Eggs: 2 large for base, 1 large for topping
- Canned pumpkin puree: 1 cup (225 g)
- Pure vanilla extract: 1 tsp for base, 1/2 tsp for topping
- Pecan halves, roughly chopped: 1 cup (120 g)
- Pure maple syrup: 1/4 cup (60 ml)
- Unsalted butter, melted: 2 tbsp
- Pinch of salt: for topping
Instructions
- Prepare muffin tin:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix wet ingredients:
- In a separate bowl, whisk oil, brown sugar, eggs, pumpkin puree, and vanilla until smooth.
- Combine batter:
- Add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
- Fill muffin cups:
- Divide the pumpkin batter evenly among the muffin cups, filling each about two-thirds full.
- Make pecan topping:
- In a medium bowl, combine pecans, brown sugar, maple syrup, melted butter, egg, vanilla, and salt for the topping. Mix until fully incorporated.
- Top muffins:
- Spoon 1 to 2 tablespoons of the pecan pie topping onto each muffin cup, gently spreading to cover the surface.
- Bake:
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center of the muffin comes out clean (avoid poking into the pecan topping).
- Cool:
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Save These Pumpkin Muffin Pecan Pie Cups have become a seasonal tradition in our home, with little hands helping to sprinkle the pecans and everyone gathered in the kitchen as they bake.
Required Tools
12-cup muffin tin, mixing bowls, whisk, spatula, measuring cups and spoons, cooling rack
Allergen Information
Contains: Wheat (gluten), eggs, tree nuts (pecans), dairy (butter). To make dairy-free, use dairy-free butter.
Nutritional Information
Calories: 295, Total Fat: 17 g, Carbohydrates: 34 g, Protein: 4 g per serving.
Save For best results, let the muffins cool completely before enjoying. These autumn treats add warmth and sweetness to any gathering.
Kitchen Questions
- → Can I substitute walnuts for pecans?
Yes, walnuts offer a similar texture and flavor, making them a great alternative for the topping.
- → How can I make this dairy-free?
Replace the butter in the topping with a dairy-free alternative. Always check ingredient labels for allergens.
- → Should the muffins be served warm or at room temperature?
They are delightful either way, but serving warm enhances their flavor and the gooey pecan topping.
- → Can I add extra spices to the muffin base?
Absolutely. A hint of orange zest or a sprinkle of cardamom can enhance the aromatic profile beautifully.
- → Is fresh pumpkin puree preferred over canned?
Canned pumpkin works well for convenience, but fresh puree will add depth and natural sweetness.
- → What’s the best way to store these dessert cups?
Keep in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.