Jumbo Pumpkin Pecan Muffins Recipe
Jumbo Pumpkin Pecan Muffins Recipe photo by Taste of Home

Jumbo Pumpkin Pecan Muffins Recipe

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Perk up an autumn morning with one of these hearty muffins. You'll really enjoy the pumpkin-spice flavor and crumbly nut topping…and so will everyone else! —Mrs. Janice Christofferson, Eagle River, Wisconsin
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 6 servings


  • 2-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/2 cup buttermilk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 1/3 cup packed brown sugar
  • 1/3 cup finely chopped pecans
  • 1/4 cup all-purpose flour
  • 1/4 cup cold butter, cubed

Nutritional Facts

1 each: 666 calories, 31g fat (7g saturated fat), 91mg cholesterol, 583mg sodium, 88g carbohydrate (41g sugars, 5g fiber), 11g protein


  1. In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill six greased or paper-lined jumbo muffin cups three-fourths full.
  2. In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter.
  3. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.
Originally published as Jumbo Pumpkin Pecan Muffins in Taste of Home October/November 2008, p41

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Reviewed Dec. 18, 2015

"I saw the previous review that said these were dense and thought maybe these would be good as mini loaves of bread (as gifts for the holidays). While they tasted pretty good, I definitely think these would work better as muffins. In one of the loaves I put in dark chocolate chips and it tasted SO good. I will probably make these again, as muffins, and add in the chocolate chips."

Reviewed Oct. 5, 2014

"I liked the texture of these muffins and used my own mixture of cinnamon, ginger and nutmeg instead of pumpkin pie spice. Will add more next time for more flavor. I also liked that they were not overly sweet."

Reviewed Nov. 30, 2013

"After reading the reviews about "too bland", I noticed I was out of vanilla, but had almond and wow what a great taste...pecans, pumpkin and almond flavoring...good choice. thanks..."

Reviewed May. 28, 2013

"I have made these muffins multiple times. I don't have a jumbo muffin pan so I made them regular muffin size and added mini chocolate chips. So good!"

Reviewed Oct. 27, 2012

"Received rave reviews at home and the office! Very moist!"

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