Pumpkin and Pecan Muffins

    40 minutes

    Tasty pumpkin muffins are an easy way to get picky little eaters to eat some veggies. Loaded with flavour and spiced with cinnamon and nutmeg, the're great for adults too.

    66 people made this

    Makes: 24 muffins

    • 2 cups (250g) sifted plain flour
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 2 eggs
    • 1/3 cup (85ml) buttermilk
    • 90g butter, melted
    • 1 tablespoon (30g) golden syrup
    • 1/2 teaspoon vanilla essence
    • 1 cup (220g) white sugar
    • 1 cup (90g) mashed pumpkin
    • 1/2 cup (60g) chopped pecans

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat the oven to 180 degrees C. Grease 24 muffin-tray cups, 5 1/2 cm in diameter.
    2. Sift together the flour, bicarb soda, baking powder, cinnamon, nutmeg and ginger.
    3. Beat together the eggs, buttermilk, melted butter, golden syrup, vanilla, sugar and pumpkin in a large bowl. Stir in the dry ingredients all at once, just until moistened. Fold in the nuts. Spoon into the prepared muffin-tray cups, filling almost to the top.
    4. Bake for 20 to 25 minutes or until a toothpick inserted in the centre comes out clean. Remove the muffins from the cups and cool on wire racks. Serve warm.

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    Reviews in English (56)


    I've tried many pumpkin muffin recipes and this is the one I've been looking for! Moist, plenty of pumpkin flavor, and a very light and fluffy texture. I used walnuts instead of pecans, and used regular milk instead of buttermilk which I didn't have. I also used fresh pumpkin instead of canned out of preference. Finally, I didn't have any ground ginger or cloves but the recipe still tasted great!  -  09 Dec 2007  (Review from Allrecipes USA and Canada)


    These need 1/2 teaspoon SALT to bring out the flavors.  -  18 Nov 2006  (Review from Allrecipes USA and Canada)


    This is a great recipe! I replaced the butter with olive oil and added 1/2 tsp salt. Recipe says it makes 24 but I got 12 large ones. Worked just right. I also used 1/2 whole wheat flour, instead of all white and 1/2 brown sugar. I will definitely make these again.  -  26 Oct 2007  (Review from Allrecipes USA and Canada)