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Here’s what you need for your Pumpkin Maple Pecan Muffins: - 1 ½ cups all-purpose flour - 1 cup pumpkin puree - ½ cup pure maple syrup - ½ cup packed brown sugar - ½ cup vegetable oil - 2 large eggs - 1 teaspoon pure vanilla extract - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ¼ teaspoon sea salt - ¾ cup chopped pecans (plus extra for topping) These ingredients blend well to create a moist and flavorful muffin. The pumpkin puree gives it a soft texture. The maple syrup brings sweetness, while the brown sugar adds depth. The pecans give a nice crunch. You can enjoy these muffins fresh from the oven or store them for later. Each bite offers warmth and comfort, perfect for any fall day or cozy morning. First, preheat your oven to 350°F (175°C). This temperature helps the muffins bake evenly. Next, grab your muffin tin. You can line the cups with muffin liners or grease them lightly with cooking spray or oil. In a large bowl, mix the pumpkin puree, maple syrup, brown sugar, vegetable oil, eggs, and vanilla extract. Use a whisk to combine these ingredients well. Whisk until the mixture turns smooth and uniform. This step adds moisture and flavor to your muffins. In another bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and sea salt. Sifting helps mix the dry ingredients evenly. This way, every muffin tastes great. Then, gently add the dry mix into the wet ingredients. Use a spatula or a wooden spoon to fold the mixture carefully. Stop as soon as the flour disappears. Overmixing can make your muffins dense. Next, fold in the chopped pecans. Make sure they spread throughout the batter. Save a handful of pecans for topping each muffin. This will add a nice crunch and look to your muffins. Now, it’s time to fill the muffin cups. Use a large spoon or ice cream scoop to divide the batter evenly. Fill each cup about ¾ full. This gives the muffins room to rise. Place the muffin tin in the oven and bake for about 20-25 minutes. Check for doneness by inserting a toothpick into the center of a muffin. It should come out clean or with a few moist crumbs. Once the muffins are baked, take them out of the oven. Let them cool in the tin for about 5 minutes. After that, transfer the muffins to a wire rack to cool completely. For a lovely presentation, serve the muffins warm. Drizzle some extra maple syrup on top and dust with cinnamon. You can also arrange them on a wooden board, adding whole pecans for a rustic touch. To make your muffins light and fluffy, avoid overmixing. When you mix the batter, do it gently. Overmixing can make the muffins tough, not soft. Mix just until you see no more flour. This keeps air in the batter. Using room temperature ingredients helps too. When eggs and other ingredients are warm, they blend better. This helps the muffins rise nicely. Take your eggs out of the fridge before you start, so they warm up a bit. You can change the spices to fit your taste. Add more cinnamon or a pinch of ginger for a zesty kick. If you like nutmeg, feel free to boost that flavor too. You can also swap pecans for walnuts or almonds. If you want to make them sweeter, add dark chocolate chips. They taste great with pumpkin and maple. For a yummy touch, drizzle warm maple syrup over each muffin. It adds sweetness and a nice shine. You can also dust them with cinnamon or powdered sugar. This gives a pretty look and extra flavor. Try both ways for fun! {{image_4}} You can make these muffins gluten-free easily. Use gluten-free flour blends instead of all-purpose flour. Look for blends that contain xanthan gum to help with texture. These blends work well and keep muffins light and fluffy. You can also make these muffins vegan. Replace eggs with flaxseed meal mixed with water. Use 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. For dairy, swap vegetable oil with coconut oil or applesauce. Maple syrup keeps the sweetness without dairy. Want to spice things up? Add cranberries or chocolate chips to your batter. Dried cranberries add a nice tartness. Chocolate chips bring a rich flavor that pairs well with pumpkin. Adjust the amount based on your taste. This gives a festive feel for any season! To keep your pumpkin maple pecan muffins fresh, store them in an airtight container. This helps prevent them from drying out. If you want to enjoy them later, place a piece of parchment paper between layers. This stops them from sticking together. Store the container at room temperature for the best results. Freezing muffins is a great way to save them for later. Start by letting the muffins cool completely. Wrap each muffin tightly in plastic wrap. Then, place the wrapped muffins in a freezer bag or an airtight container. Label the bag with the date. To reheat, take a muffin out and let it sit at room temperature for a few minutes. You can also warm it in the microwave for about 15-20 seconds. These muffins stay fresh for about 3 to 5 days at room temperature when stored properly. If you freeze them, they can last for up to 3 months. Just remember to check for freezer burn if they stay too long. Yes, you can use fresh pumpkin. Fresh pumpkin adds a bold taste. To use fresh pumpkin, cut it, remove seeds, and peel. Then, chop it into cubes and steam or roast until soft. Once cooked, blend it to make a smooth puree. This method keeps flavors bright and fresh. To check if the muffins are done, use a toothpick. Insert the toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, the muffins are ready. This quick test helps avoid overbaking, which can dry them out. If you have nut allergies or prefer a different nut, try walnuts or sunflower seeds. Both add crunch and flavor. You can also omit nuts entirely for a soft muffin. If you want a sweet twist, try adding chocolate chips instead. You can prepare these muffins in advance. Bake them, then let them cool completely. Store them in an airtight container at room temperature for up to three days. For longer storage, freeze them in a freezer bag for up to three months. Just thaw them before serving. You now have all the steps to make delicious pumpkin muffins. Remember the key ingredients and proper mixing techniques for best results. Variations can add fun flavors, so get creative! Store your muffins well to keep them fresh. With these tips, you can enjoy your tasty treats anytime. Happy baking!

Pumpkin Maple Pecan Muffins Bakery

Indulge in the deliciousness of Pumpkin Maple Pecan Muffins! These easy-to-make treats combine the warmth of pumpkin and the sweetness of maple syrup, all elevated with crunchy pecans. Perfect for breakfast or a cozy snack, these muffins will fill your kitchen with mouthwatering aromas. Ready to impress your family and friends? Click through to discover the full recipe and start baking your new favorite muffin today!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup pumpkin puree (canned or homemade)

½ cup pure maple syrup

½ cup packed brown sugar

½ cup vegetable oil

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon sea salt

¾ cup chopped pecans (plus extra for topping)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with muffin liners or lightly greasing each cup with cooking spray or oil.

    In a large mixing bowl, pour in the pumpkin puree, maple syrup, brown sugar, vegetable oil, eggs, and vanilla extract. Using a whisk, mix the ingredients together vigorously until the mixture is completely smooth and uniform.

      In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and sea salt to ensure even distribution of the dry ingredients.

        Gradually incorporate the dry mixture into the wet ingredients, using a spatula or wooden spoon to fold the mixture gently. Stop mixing as soon as the flour is incorporated to prevent overmixing, which can lead to dense muffins.

          Carefully fold in the chopped pecans, ensuring they are evenly distributed throughout the batter. Reserve a handful of pecans to sprinkle on top of each muffin before baking.

            Using a large spoon or an ice cream scoop, divide the muffin batter evenly among the muffin cups, filling each cup about ¾ full for optimal rise.

              Generously sprinkle the reserved chopped pecans over the top of each muffin batter for added crunch and visual appeal.

                Place the muffin tin in the preheated oven and bake for approximately 20-25 minutes. The muffins are done when a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

                  Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes. Then gently transfer the muffins to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                      Presentation Tips: Serve the muffins warm with a gentle drizzle of extra maple syrup on top, finishing with a dusting of cinnamon for extra flavor. For an inviting rustic presentation, arrange the muffins on a wooden serving board and scatter a few whole pecans around them to enhance their homey appeal.