Spiced Pumpkin Pecan Muffins

    1 hour 10 minutes

    Spice up your muffins with pumpkin and pecan. These are a pleasant change from your normal muffins. You can also use sweet potato instead of the pumpkin.

    11 people made this

    Serves: 9 

    • 1 egg
    • 2/3 cup (170ml) lite milk
    • 100g pumpkin, cooked and mashed
    • 3 tablespoons (60ml) olive oil
    • 1/2 teaspoon vanilla essence
    • 1 3/4 cups (220g) plain flour
    • ¼ cup (60g) sugar
    • ½ cup (60g) pecans, chopped
    • 3 1/2 teaspoons baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon cinnamon
    • 1 pinch ground cloves, to taste
    • 1 pinch grated nutmeg, to taste

    Preparation:15min  ›  Cook:20min  ›  Extra time:35min  ›  Ready in:1hour10min 

    1. Preheat oven to 200 degrees C. Line a muffin tin with paper muffin cases or patty cups.
    2. Beat egg in medium-sized bowl then add milk, oil, pumpkin and vanilla. Stir thoroughly until mixture is smooth.
    3. In a separate large bowl mix together the flour, sugar, pecans, baking powder, salt, cinnamon, cloves and nutmeg.
    4. 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. The batter will be lumpy.
    5. Spoon batter into prepared muffin cases filling nearly to the top.
    6. Bake for 20 minutes or until a skewer comes out clean at the centre of a muffin.

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    I used some of the leftover butternut squash puree from a lasagna I'd made, and I used whole milk because it's what I had -- they turned out delicious! Thanks for the recipe!  -  02 May 2016  (Review from Allrecipes UK & Ireland)