Pumpkin-pecan Muffins

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It’s that pumpkin time of year. This weekend I made a batch of our favorite pumpkin spice muffins with pecans and raisins. Yum! Today I am sharing the pumpkin-pecan spice muffin recipe.



Here’s the recipe I used. We love pecans and raisins in the muffins. If you prefer a plain pumpkin spice muffin, you can leave those ingredients out.


Pumpkin-pecan Muffins

  • Servings: 24
  • Difficulty: easy
  • Print


Pumpkin-pecan Muffins





3½ cups all purpose flour

4 teaspoons baking powder

1 tablespoon cinnamon

1 teaspoon ginger

½ teaspoon nutmeg

½ teaspoon cloves

1 teaspoon salt

¾ cup butter, softened

2 cups light brown sugar

4 eggs

2½ cups pumpkin puree

2 teaspoons vanilla extract

¾ cup chopped pecans

½ cup golden raisins, chopped


Preheat oven to 350º F. Prepare 2 muffin pans by greasing the cups or  adding cucupcake liners.

In a bowl, mix dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

Cream butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing after each addition. Add pumpkin puree and vanilla extract. Mix well.

Add dry ingredients mixing just until combined. Add pecans and raisins mix until combined.

Fill muffin cups ¾ full . Bake 18-22 minutes until a toothpick inserted in muffin comes out clean.

Cool the muffins and enjoy!

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The Scoop @ Worthing Court

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Inspire Me Tuesday @ A Stroll Thru Life


This entry was posted in Entertaining, Holidays, In the Kitchen. Bookmark the permalink.

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