Big Batch Pumpkin Pecan Muffins

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(5) 2 Reviews
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What could make a moist pumpkin muffin better? A big batch of them, of course! Full of fall flavour with pumpkin and a trio of spices, these muffins won't last long.

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What You Need

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Make It

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  • GREASE 12 large muffin tins or line with paper baking cups.
  • MIX flour, brown sugar, baking powder, cinnamon, baking soda, ginger, nutmeg, salt, cloves and allspice in a large bowl. Sprinkle 1 cup nuts and orange rind over surface.
  • WHISK together eggs, pumpkin, orange juice and butter.
  • STIR liquid mixture into dry ingredients, stirring until just moistened. Spoon into muffin cups, filling each to the top. Sprinkle with remaining pecans, pressing lightly into batter.
  • BAKE at 375°F (190°C) for 20 to 25 minutes or until firm to the touch. Cool in pan 5 minutes; remove muffins and cool on rack. Store in airtight container or freeze.


Nutritional Information

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* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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  • jewelz69 |

  • TessaBaatz |

  • mbozman |

    I've made this several times - it's a great recipe for fall muffins!