Nothing says fall quite like the scent of pumpkin and spice filling the kitchen, and these iced pecan pumpkin muffins capture all of that autumn magic in every bite. They’re soft, moist, and full of warm spice, and finished with a sweet glaze stirred through with toasted pecans. The glaze adds a glossy sweetness while the nuts brin a nutty crunch to every bite – perfectly balancing cozy pumpkin flavor with a little extra texture and indulgence. They’re the kind of treat that feels special enough for a fall gathering but simple enough to enjoy with your morning coffee or to serve the kiddos when they get home from school – a true seasonal staple in our home!
Why we like Iced Pecan Pumpkin Muffins
These iced pecan pumpkin muffins are everything we love about fall in one bite. Moist pumpkin cake, warmly spiced with cinnamon and nutmeg, and topped with a sweet glaze that melts into the muffin. Toasted pecans add a satisfying crunch, making each bite a perfect balance of soft, sweet, and nutty – cozy comfort that’s hard to resist.
What you’ll need to pick up at the grocers’
Many of the ingredients for these iced pecan pumpkin muffins can be found in your pantry. You’ll want pumpkin puree (unsweetened), all-purpose flour (gluten-free is an option), baking essentials like baking soda and powder, and classic fall spices: cinnamon, nutmeg, and cloves. You can purchase here or make your own (here) pumpkin pie spice. I like to use pumpkin pie spice because all the spices are already mixed so it saves me time. Eggs, sugar, and oil provide the base for the muffins and you are likely to already have that. Most of these items are pantry staples, making it easy to pick up whatever you don’t already have on hand.
If you enjoy baking with pumpkin, make sure to try some of these recipes!
Shop my style and home –
Updates for FALL
- ShopMy Fall section for seasonal items for the home as well as what to wear.
- Amazon FALL storefront
- LTK seasonal favorites
Iced Pecan Pumpkin Muffins
Ingredients
- 1 3/4 cup all-purpose flour
- 1 tbsp pumpkin pie spice (see below)
- 1/4 tsp ginger
- 1/2 tsp salt
- 1/2 cup (1 cube) melted butter - cool slightly
- 1/4 cup Greek yogurt
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 - 14 ounce can of pumpkin puree - not pumpkin pie filling
- 2 eggs
- GLAZE: 1 1/2 cups confectioners sugar, 2 tbsp cream or milk (more if needed for desired consistency), 1/2 tsp vanilla extract - add 1/4 cup chopped pecans (see notes).
Instructions
Pumpkin pie spice recipe is here or you can buy online here.
To roast the pecans, preheat oven to 225 degrees F. Place pecans of cookie sheet and roast until fragrant and slightly brown - about 20 -30 minutes. Remove from the oven and chop into fine pieces.
Notes
- Preheat the oven to 425 degrees F. Line cupcake pan with liners - you will be baking 12 muffins.
- In a medium bowl, melt butter and allow to cool slightly. Whisk in sugar, brown sugar, pumpkin puree, eggs, and milk. Set aside.
- In a large bowl whisk all-purpose flour, spices, and salt.
- Add wet ingredients to the dry ingredients. Fold in until all ingredients are incorporated.
- Spoon in to muffin mix into batter liners.
- Bake at 425 degrees for 5 minutes and reduce heat to 350 degrees F. Bake for another 15 minutes or until round and golden on top.
- While baking, make the glaze: Add all ingredients into a medium size bowl and whisk until smooth. I usually sift the confectioners sugar to reduce lumps. Fold in chopped nuts and spoon over muffins.
