If you’re looking to bring a cozy, comforting treat to your kitchen, this Pumpkin Spice Muffins with Toasted Pecans and Raisins Recipe is an absolute must-try. Imagine soft, fluffy muffins bursting with warm autumn spices, the subtle sweetness of golden raisins, and the delightful crunch of toasted pecans baked into every bite. These muffins have the perfect balance of flavors and textures that instantly make you feel wrapped in a cozy sweater and a warm hug. They’re not just muffins; they’re little seasonal treasures that brighten any morning or afternoon snack.
Ingredients You’ll Need
Each ingredient in this Pumpkin Spice Muffins with Toasted Pecans and Raisins Recipe is carefully chosen to bring out the ultimate flavor, texture, and aroma that define these irresistible muffins. From the fragrant spices to the rich butter and tender pumpkin, every component plays a vital role.
- All-purpose flour (2 cups): The base of your muffins, providing structure and softness.
- Baking powder (2 teaspoons): Helps the muffins rise beautifully, giving them that perfect lightness.
- Baking soda (¼ teaspoon): Works with acids in the batter for tender crumb and lift.
- Kosher salt (1 teaspoon): Enhances and balances all the flavors inside.
- Ground cinnamon (1 teaspoon): Brings the warm, sweet aroma essential to pumpkin spice.
- Ground ginger (½ teaspoon): Adds a subtle zing that complements the cinnamon.
- Freshly grated nutmeg (¼ teaspoon): Adds a sweet, nutty depth to the spice blend.
- Ground allspice (a pinch): Rounds out the pumpkin spice profile with a tiny hint of clove and pepper.
- Honey roasted pecans (3.5 ounces, divided): Toasted to perfection for a sweet, crunchy texture in each bite.
- Unsalted butter (8 tablespoons, room temperature): Makes the crumb tender and rich.
- Granulated sugar (½ cup): Sweetens the muffins while helping achieve a golden top.
- Brown sugar (½ cup): Adds moistness and a subtle molasses flavor.
- Large eggs (2, room temperature): Bind the ingredients and enrich the batter.
- Pure vanilla extract (1 teaspoon): Enhances the flavor complexity.
- Unsweetened pumpkin puree (15 ounces): Keeps muffins moist and adds that unmistakable pumpkin taste.
- Buttermilk (⅓ cup): Reacts with baking soda for rise and creates a tender crumb.
- Golden raisins (½ cup, optional): Adds chewy sweetness to complement the spices.
- Coarse raw sugar: A sprinkle on top for a pretty, crunchy finish.
How to Make Pumpkin Spice Muffins with Toasted Pecans and Raisins Recipe
Step 1: Prepare Your Equipment
Start by setting your oven rack to the center position and preheating your oven to 400°F. Spray a 12-count muffin tin with nonstick spray to ensure your muffins release easily, then place it on a baking sheet which helps catch any spills and makes handling easier during baking.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and half of the pecans. This step is essential for an even distribution of spices and leaveners, so your muffins bake evenly with perfect flavor balance.
Step 3: Cream Butter and Sugars
Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy. Gradually add both sugars and beat until the mixture lightens in color and looks smooth. This process helps incorporate air into your batter, contributing to tender muffins.
Step 4: Add Eggs and Vanilla
Beat the eggs into your butter-sugar mixture one at a time until fully incorporated, then continue beating for another minute to bring the batter together nicely. Add the vanilla extract and mix briefly for that extra hint of warmth that complements the pumpkin and spices beautifully.
Step 5: Incorporate Pumpkin and Buttermilk
Reduce the mixer speed to low and add the pumpkin puree and buttermilk. Mixing on low prevents overworking the batter, which ensures your muffins stay tender and moist.
Step 6: Mix in Dry Ingredients
Turn off the mixer and add the flour and spice mixture. Set the mixer to the lowest speed and blend just until the dry ingredients are incorporated—overmixing can make muffins tough, so gentle is key here.
Step 7: Fold in Raisins
Carefully fold in the golden raisins with a rubber spatula if you’re including them. This step adds bursts of natural sweetness and chewiness which many love in the Pumpkin Spice Muffins with Toasted Pecans and Raisins Recipe.
Step 8: Fill Muffin Tins and Add Toppings
Divide the batter evenly among the 12 muffin wells. Sprinkle the remaining quarter cup of pecans and a dusting of coarse raw sugar on top to add a beautiful, crunchy texture and sparkle once baked.
Step 9: Bake to Perfection
Bake your muffins for 16 to 25 minutes, keeping an eye out for the perfect doneness by inserting a toothpick in the middle—it should come out clean. The muffin tops will be golden brown and slightly crisp from the sugar and pecans.
Step 10: Cool and Enjoy
Let the muffins cool for 5 minutes in the tin to firm up a bit, then carefully transfer each muffin to a wire rack to cool completely. These pumpkins spice muffins can be served warm or at room temperature, both delivering comforting, autumnal happiness.
How to Serve Pumpkin Spice Muffins with Toasted Pecans and Raisins Recipe
Garnishes
For a lovely finishing touch, consider adding a light dusting of powdered sugar or a drizzle of maple glaze to make your Pumpkin Spice Muffins with Toasted Pecans and Raisins Recipe visually stunning and even more indulgent.
Side Dishes
Pairing these muffins with a steaming cup of chai tea, coffee, or hot apple cider creates the perfect cozy snack moment. A smear of cream cheese or butter on the warm muffin also elevates the experience to next-level deliciousness.
Creative Ways to Present
Serve the muffins in a rustic basket lined with a soft linen napkin or arrange them on a wooden board garnished with extra pecans and cinnamon sticks to make your Pumpkin Spice Muffins with Toasted Pecans and Raisins Recipe the star of any brunch or fall gathering.
Make Ahead and Storage
Storing Leftovers
Keep any leftover muffins in an airtight container at room temperature for up to three days. This method maintains their soft texture and rich flavor without drying them out.
Freezing
These muffins freeze beautifully. Place completely cooled muffins in a sealed freezer-safe bag or container, separating layers with parchment paper, and freeze for up to two months. Thaw at room temperature when you’re ready to enjoy.
Reheating
For that freshly baked warmth, reheat the muffins in a microwave for about 15-20 seconds or pop them into a preheated 350°F oven for 5-7 minutes. This refreshes the flavors and brings back the delightful soft crumb and nutty crunch.
FAQs
Can I substitute the pecans with another nut?
Absolutely! Walnuts or almonds work wonderfully as alternatives. Just toast them lightly to preserve the rich, crunchy texture that complements these muffins.
Are the raisins necessary in the Pumpkin Spice Muffins with Toasted Pecans and Raisins Recipe?
Raisins are optional but highly recommended for their sweet, chewy contrast. If you’re not a fan, feel free to omit them or swap with dried cranberries for a tart note.
Can I use canned pumpkin pie filling instead of pure pumpkin puree?
It’s best to use unsweetened pumpkin puree rather than pumpkin pie filling, which contains added sugar and spices. Using pie filling may alter the sweetness and spice balance of your muffins.
How do I make these muffins vegan or dairy-free?
Replace butter with a plant-based margarine or coconut oil, use a flax egg or another egg substitute, and opt for plant-based milk mixed with a splash of lemon or vinegar to mimic buttermilk.
Why is it important not to overmix the batter?
Overmixing develops gluten, which leads to dense or rubbery muffins. Gently folding ingredients helps keep your Pumpkin Spice Muffins with Toasted Pecans and Raisins Recipe light, tender, and perfectly fluffy.
Final Thoughts
If you’re craving something that captures the essence of the season in a single bite, the Pumpkin Spice Muffins with Toasted Pecans and Raisins Recipe will not disappoint. These muffins are a beautiful harmony of spices, textures, and warmth that bring joy with every nibble. So go ahead, bake a batch and share the cozy magic—your taste buds (and friends!) will thank you immensely.
Print
Pumpkin Spice Muffins with Toasted Pecans and Raisins Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully moist and flavorful pumpkin muffins spiced with cinnamon, ginger, nutmeg, and allspice, topped with crunchy honey roasted pecans and coarse sugar for a perfect autumn treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (240 grams)
- 2 teaspoons baking powder (8 grams)
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt (3 grams)
- 1 teaspoon ground cinnamon (3 grams)
- ½ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- 1 pinch ground allspice
- 3.5 ounces honey roasted pecans (99 grams), divided
Wet Ingredients
- 8 tablespoons unsalted butter (113 grams, room temperature – 1 stick)
- ½ cup granulated sugar (100 grams)
- ½ cup brown sugar (107 grams)
- 2 large eggs (100 grams, room temperature and beaten lightly)
- 1 teaspoon pure vanilla extract (4 grams)
- 15 ounces unsweetened pumpkin puree (425 grams – 1 can)
- ⅓ cup buttermilk (76 grams)
Optional & Toppings
- ½ cup golden raisins (85 grams, optional)
- Coarse raw sugar (Turbinado or Demerara, for decorating)
Instructions
- Prepare Oven and Pan: Set the oven rack to the center position and preheat the oven to 400°F (204°C). Spray a 12-count muffin tin with nonstick spray and place it on a baking sheet for stability during baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, cinnamon, ground ginger, freshly grated nutmeg, allspice, and half of the honey roasted pecans (½ cup or 50 grams) to ensure even distribution of spices and nuts.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter at medium speed until soft and smooth. Add both the granulated sugar and brown sugar and beat until the mixture becomes lighter in color and smooth in texture, about 2-3 minutes.
- Add Eggs and Vanilla: Gradually add the beaten eggs to the butter-sugar mixture, beating to incorporate each addition thoroughly. Continue beating for an additional 1 minute to create a uniform batter. Beat in the pure vanilla extract.
- Incorporate Pumpkin and Buttermilk: Lower the mixer speed to low and add the pumpkin puree and buttermilk, blending just until combined without overmixing.
- Add Dry Ingredients: Turn off the mixer. Add the flour and spice mixture to the wet ingredients. Mix on the lowest speed only until the dry ingredients are just incorporated to avoid tough muffins.
- Fold in Raisins: Using a rubber spatula, gently fold in the golden raisins if you choose to include them. This prevents breaking the raisins or overmixing.
- Portion Batter and Add Toppings: Divide the batter evenly among the 12 muffin wells. Sprinkle the tops with the remaining ¼ cup (about 25 grams) of honey roasted pecans and a generous pinch of coarse raw sugar (Turbinado or Demerara) for added crunch and decorative finish.
- Bake Muffins: With the muffin tin resting on the baking sheet, bake in the preheated oven at 400°F for 16 to 25 minutes. Check for doneness by inserting a toothpick into the centers; it should come out clean or with a few moist crumbs.
- Cool and Serve: Remove the muffins from the oven and transfer to a cooling rack. Allow them to cool for 5 minutes in the pan, then carefully remove each muffin from the tin and place directly on the rack to cool completely. Serve warm or at room temperature.
Notes
- For best results, ensure all refrigerated ingredients, such as eggs, butter, and buttermilk, are brought to room temperature before mixing.
- Do not overmix the batter once the dry ingredients are added to prevent dense and tough muffins.
- Golden raisins are optional but add a nice sweetness and texture contrast.
- Coarse raw sugar on top creates a delightful crunchy crust, but can be omitted for a softer top.
- Store baked muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
