Maple Pecan Double Pumpkin Muffins

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This is another way-back recipe that makes excellent use of any excess or leftover pumpkin puree you might have. If you found that the Scotchkin Cupcakes were too sweet or the Double Pumpkin Pancakes were not portable enough but you still want that iconic pumpkin and spice, warm, fall flavor profile, this recipe is definitely for you.

I really love pairing eggnog with pumpkin and all the warming spices. But, whether plain or pumpkin, eggnog is a seasonal item that is unavailable for most of the year.  If you are feeling ambitious, you can make your own eggnog, or you can substitute milk, cream or buttermilk for the eggnog if necessary. Keep in mind that with these substitutions the muffins will be less sweet (especially with the buttermilk).  If you want to keep the sweetness level, you can compensate by reducing the liquid by 2 tablespoons and increasing the maple syrup by 2 tablespoons.

Maple Pecan Double Pumpkin Muffins

Maple Pecan Double Pumpkin Muffins

These muffins are chock full of holiday flavors, perfect for any holiday breakfast or brunch.
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Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 10 minutes
Total Time: 50 minutes
Servings: 18 muffin



  • 2 cup flour all-purpose
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon ground
  • 1/2 teaspoon ginger ground
  • 1/2 teaspoon nutmeg ground
  • 1/8 teaspoon cloves ground
  • 1/2 teaspoon salt
  • 3/4 cup milk room temperature
  • 1 cup pumpkin eggnog room temperature
  • 1 cup pumpkin puree
  • 3 tablespoon maple syrup
  • 1 egg large, room temperature
  • 2 tablespoon vegetable oil
  • 2 tablespoon vinegar
  • 1/2 teaspoon butter pecan extract (or vanilla extract)
  • 1 cup pecans chopped and toasted

Glaze (Optional)

  • 1/2 ounce cream cheese softened
  • 1 tablespoon maple syrup
  • 1 tablespoon heavy cream
  • 1/2 teaspoon butter pecan extract (or vanilla extract)
  • 4 – 5 tablespoon powdered sugar
  • 2 tablespoon pecans toasted and finely chopped


  • Preheat oven to 350 degrees F. Grease or line 18 standard muffin cups.

To make the Muffins:

  • Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
    2 cup flour, 2 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, 1/2 teaspoon salt, 1/8 teaspoon cloves
  • In a medium bowl, mix together the milk, eggnog, pumpkin, maple syrup, egg, oil vinegar and butter pecan extract.
    3/4 cup milk, 1 cup pumpkin eggnog, 1 cup pumpkin puree, 3 tablespoon maple syrup, 1 egg, 2 tablespoon vegetable oil, 2 tablespoon vinegar, 1/2 teaspoon butter pecan extract
  • Stir the dry ingredients into the wet ingredients, just until combined.
  • Fold in the chopped pecans.
    1 cup pecans
  • Divide the batter evenly between the prepared muffin cups. Bake for 18-20 minutes until the tops are golden and a toothpick inserted in the center of a muffin comes out with a few moist crumbs.
  • Allow the muffins to cool for about 5 minutes in the pan, then remove to a wire rack to cool completely.

To make the Glaze (Optional):

  • In a small bowl whisk together the cream cheese, maple syrup, cream and butter pecan extract until completely blended and smooth.
    1/2 ounce cream cheese, 1 tablespoon maple syrup, 1 tablespoon heavy cream, 1/2 teaspoon butter pecan extract
  • Whisk in the powdered sugar 1 tbsp at a time until the glaze is smooth and forms thick ribbons off the end of the whisk. If the glaze is too thin add more powdered sugar, if it is too thick add more cream.
    4 – 5 tablespoon powdered sugar
  • Drizzle the glaze over the top of the cooled muffins and sprinkle with the finely chopped pecans.
    2 tablespoon pecans


To really punch up the flavor, substitute maple glazed pecans for the toasted pecans both in the muffins and for garnish, and substitute eggnog for the cream in the glaze.

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