Pumpkin pecan muffins recipe

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  • Dairy-free
  • Gluten-free
  • Healthy
  • Low-fat
  • Vegetarian
makes: 9
Skill: medium
Prep: 10 min
Cooking: 20 min

Canned pumpkin puree makes these muffins healthier, not only from the nutritious pumpkin itself, but because using it allows for less oil than called for in most muffin recipes


  • 1 egg
  • 175ml semi-skimmed milk or unsweetened soya milk
  • 100g canned pumpkin puree
  • 55ml olive oil
  • 1/2 tsp pure vanilla extract
  • 220g plain flour
  • 75g sugar
  • 75g chopped pecans
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • pinch ground cloves
  • dash grated nutmeg


  • Preheat oven to 200C/400F/Gas 6

  • Line muffin tin with paper muffin cups

  • Beat egg in medium-sized bowl, then add milk, oil, pumpkin, and vanilla. Stir thoroughly until mixture is smooth.

  • In a separate large bowl, mix together all remaining dry ingredients.

  • Add all of the wet mixture to the large bowl of dry ingredients. Fold together gently until the flour mixture is just moistened, ensuring you do not over-mix (over-mixing will cause the muffins to not rise properly). The batter will be lumpy, not smooth.

  • Spoon batter into muffin cups, filling nearly to the top.

  • Bake for 20 minutes, or until a toothpick comes out clean at the centre of a muffin.

Top tip for making Pumpkin pecan muffins

If you can't find pumpkin puree, cook 100g of fresh pumpkin on the stove with a bit of water until the mixture is quite pulpy

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