Spiced Pumpkin Muffins That Invoke Fall Nostalgia

Imagine biting into a muffin that tastes like a warm autumn afternoon. The rich aroma of cinnamon, clove, and roasted pumpkin fills the air as the batter comes together, promising comfort in every crumb. This recipe transforms canned pumpkin into fluffy, moist muffins perfect for crisp mornings or cozy afternoons.

What makes these muffins stand out is their unexpected hint of maple syrup and a sprinkle of toasted pecans. They’re more than just a seasonal treat—they’re a celebration of fall flavors in a handheld form. Baking these is like capturing a moment of seasonal magic, ready to be enjoyed with your favorite hot beverage.

Pumpkin Spiced Muffins with Maple & Pecans

These muffins are moist and fluffy with a tender crumb, featuring warm autumn flavors from cinnamon, clove, and roasted pumpkin. The batter includes hints of maple syrup and is topped with toasted pecans, creating a cozy, seasonal treat. They have a golden exterior and a soft, cake-like interior, perfect for breakfast or a snack.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Main Course

Cuisine: Fall

Calories: 210

Ingredients Equipment Method

Ingredients

  

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup packed brown sugar
• 1/2 cup maple syrup
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin (pureed)
• 1 cup chopped toasted pecans

Equipment

• Mixing bowls
• Whisk
• Muffin tin
• Paper liners or non-stick spray
• Cooling rack
• Spatula

Method

 

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly spray with non-stick spray.
2. In a large mixing bowl, whisk together the flour, baking soda, cinnamon, cloves, salt, and brown sugar until well combined. This creates an even dry mixture for the batter.
3. In a separate bowl, whisk together the eggs, pumpkin, maple syrup, and vegetable oil until smooth and slightly frothy. This ensures the wet ingredients are well integrated.
4. Pour the wet mixture into the bowl with the dry ingredients, then gently fold everything together with a spatula until just combined. Do not overmix to keep the muffins tender.
5. Add the chopped toasted pecans to the batter and fold them in evenly, distributing the nuts throughout the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. You should get about 12 muffins.
7. Bake in the preheated oven for 20-22 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
8. Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
9. Observe the muffins’ golden crust and soft, moist crumb with visible pecans peeking through. They are ready to enjoy warm or at room temperature.

As the season shifts, these muffins serve as a warm reminder of cozy weekends and crackling fires. They are quick to make and even quicker to disappear from the plate. A small dish of butter melting into one just out of the oven is a moment worth treasuring.