Pumpkin Pecan Mini Muffins

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A pumpkin muffin recipe should be a Fall staple. Muffins themselves are easy to make and are a crowd favorite, so it only makes sense to have a pumpkin version up your sleeve when the mood or opportunity strikes!

This pumpkin pecan mini muffin recipe is exactly what you need! It is absolutely delicious (my MIL approved) and can be adapted to fit your needs.

Don’t like nuts? Skip the pecans. Or maybe add in some white chocolate chips. Want to make a regular sized muffin? This recipe can handle that, just adjust the cooking time.

All I am saying is that you need this recipe. That’s all. ;)

How to Make Them

Pumpkin Pecan Muffins

To make your life a bit easier, I highly recommend prepping and measuring all your ingredients beforehand so that it comes together in a snap. I am not always the best at this, but it makes life (and clean up) so much easier when I do.

First, combine all the dry ingredients in a large bowl. Then mix together all the wet ingredients (except the melted butter, which I like to pour in separately because it will start to solidify when mixed with the colder ingredients).

Then mix the wet ingredients into the dry and stir until there is almost no dry flour left.

If you want to mix in some pecan (or another favorite mix in), fold them into the batter just enough so that they are evenly disbursed throughout.

Once the batter is done, mix together the ingredients for the crumb topping. The trick to getting a great crumb topping is to use ice cold sugar. While it may be harder to cut, it will create a very fine crumb that is great on top of a muffin.

Finally, scoop the batter into the prepared muffin tins and top with the crumb topping.

I typically use an ice cream scoop for regular sized muffins. But for these pumpkin pecan mini muffins a cookie dough scoop worked perfectly!

Mini muffins only take about 15 minutes to bake. If you decide to bake full sized muffins, let them bake for 20-25 minutes.

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I have to admit, the crumb topping may be my favorite part. But really, the top is the best part or any muffin.

The beauty of these mini muffins is that the ratio of crumb topping to muffin is much larger than a normal sized muffin. Plus, they are just so easy to snack on in the morning or any time of day!


Prep Time: 15 minutes Bake Time: 15 minutes Total Time: 30 minutes

Makes 48 mini muffins


  • 2 cups all purpose flour

  • 1 cup granulated sugar

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • 3/4 tsp clove

  • 1/2 tsp nutmeg

  • 1/4 tsp ginger

  • 1/8 tsp allspice

  • 1/4 tsp salt

  • 2 eggs, beaten

  • 1 cup pumpkin puree

  • 1/2 cup milk (preferably whole)

  • 1 tsp vinegar

  • 1 tsp vanilla

  • 1/4 cup unsalted butter, melted

  • 1/2 cup chopped pecans (optional)

Crumb Topping:

  • 1/2 cup all purpose flour

  • 1/4 cup finely chopped pecans

  • 1/3 cup brown sugar

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/2 tsp salt

  • 1/4 cup butter, cubed and chilled


  1. Preheat oven to 350 degrees. Line a mini muffin pan (or regular muffin pan) with muffin liners.

  2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, spices, and salt.

  3. In a separate bowl or large measuring cup, combine eggs, pumpkin, milk, vinegar, and vanilla.

  4. Pour wet ingredients and butter, into dry ingredients and stir to combine making sure that all the flour is incorporated. Then fold in pecans.

  5. Set batter aside to make crumb topping. In a bowl, add flour, pecans, brown sugar, spices, salt, and butter. Use a pastry cutter, two butter knives, or your hands to “cut” the butter into the dry ingredients until it forms a fine crumb like texture.

  6. Spoon the batter into the muffin tin liners, filling the cavity about 3/4 full. Sprinkle crumb topping on top. Bake for about 15 minutes, or until a toothpick comes out clean.

  7. Let cook for 5 minutes before serving.


If making normal sized muffins, bake for 22-25 minutes.