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Pumpkin Muffins with Pecans

Servings 12 muffins
Author Natalie


For the muffins:

  • 80 ml. (1/3 cup) vegetable or olive oil
  • 100 grams (5 tbsp.) honey or maple
  • 2 large eggs
  • 200 grams (1/2 can) pumpkin puree
  • 60 ml. (1/4 cup) milk or soy milk
  • 1 tsp. vanilla extract
  • ½ tsp. salt
  • 1 ½ tsp. Pumpkin Spice or a mixture of cinnamon-ginger-cardamom-cloves
  • 240 grams (1 ¾ cups) all-purpose flour
  • 1 tsp. baking soda
  • 35 grams (1/3 cup) whole oats
  • 120 grams of coarsely chopped pecans

For decoration:

  • 24 natural pecan halves


  1. Preheat the oven to 170c degrees and arrange paper crowns in a muffins pan.
  2. In a large bowl, place oil, honey, eggs, pumpkin puree, milk, vanilla, salt and Pumpkin Spice whisk until combined.
  3. Add flour, baking soda and oats and mix until almost completely uniform.
  4. Add chopped pecans and fold gently to spread evenly in the mixture.
  5. Using an ice cream scoop or 2 tablespoons fill the muffin pan with the batter up to the rim.
  6. Top each muffin with two halves of pecans.
  7. Bake the muffins for 15-25 minutes or until they rise, turn golden, and set.
  8. Cool completely and serve.

Recipe Notes

  • Keep the muffins in a closed container in the refrigerator for up to a week.
  • It is recommended to serve the muffins warm or at room temperature so they are at their best in terms of texture.
  • Instead of pecans, you can use any kind of nuts that you like in the same quantities.
  • Instead of whole oats, you can use quick oats.