• November 25, 2013
Pumpkin Pecan Pie Muffins

I hope you guys aren’t sick of pumpkin. If you are, I’m sorry. And I promise this is the last one of the season you’ll see from me. Isn’t it a lovely season, though. You gotta get as much pumpkin goodness in this short season as you can, right? And these are good ones, even though they’ve got quite a name. Pumpkin Pecan Pie Muffins with chocolate chips.

Pumpkin chocolate chip muffins with a pecan pie crumble on top.Yeah, they’re good and you should give them a try. Maybe for breakfast on Thanksgiving. That meal usually gets totally forgotten and really deserves more credit anyway.

Update 1/16 – I wanted to update the pictures on this recipe and was not too sad about making these again. I had heard from others making these that they turned out a bit dry and hard. When I make them, they are moist and perfectly wonderful pumpkin muffins. One of the most important things in this recipe, like most muffins, is to make sure not to mix too much. So I’ve also updated the recipe to clarify that a bit more.

Pumpkin Pecan Pie Chocolate Chip Muffins


  • 1-1/2 cups all purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 3/4 cup sugar
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup pecan pie topping
  • 1/2 cup mini chocolate chips (or roughly chopped regular chocolate chips)
  • 1 cup graham cracker crumbs
  • 3 tablespoons butter, melted
  • 1/3 cup chopped pecans
  • 2 tablespoons pure maple syrup


  1. Preheat oven to 350.
  2. Prepare the pecan pie topping by mixing the graham cracker crumbs, melted butter, pecans and maple syrup. Set aside.
  3. Prepare a muffin pan with liners or spraying with cooking spray.
  4. In a medium bowl, whisk together flour, spices, baking soda and salt.
  5. In a separate bowl, combine the pumpkin, sugar, oil, eggs and vanilla. Stir until smooth.
  6. Gradually add the dry ingredients to the pumpkin mixture and stir just until barely combined, making sure to mix too much.
  7. Stir in 1/3 cup of the prepared topping and the chocolate chips.
  8. Divide batter among the lined muffin cups, filling each about 3/4 full.
  9. Sprinkle each with about a tablespoon of the topping. Bake for 18-20 minutes, or until a toothpick comes out of the center with just a few crumbs. Cool completely before removing.

Adapted from Two Peas and Their Pod

One thought on “Pumpkin Pecan Pie Chocolate Chip Muffins

  1. Cinnamon Roll Scones - delectabilities

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