Pumpkin Muffins with toasted Pecans and Maple cream

Don't think that these moist and lightly sweet pumpkin muffins are just for fall. Easily made with pumpkin puree, topped with maple syrup and toasted pecans  - you can enjoy them all year around. Great for breakfast, brunch or with your afternoon coffee or tea.

Makes 8 large muffin


1.5 cups of self-rising flour 
1/3 cups white sugar 
1/3 cups brown sugar
1 cup pumpkin puree (not pumpkin pie filling) 
1 large egg 
1/4 cup butter, melted 
1/4 cup light sour cream 
1/4 cup low fat milk 
2 tsp. vanilla extract 
1/2 cup toasted pecans  
1/3 cup heavy whipping cream 
1/4 cup Maple syrup 
1/3 cup chopped pecans, toasted 

Pumpkin Muffins with Maple cream


Preheat oven to 350 ºF. 
With electric mixer, beat the egg and sugars on high speed. 
Add melted and cooled butter and the rest of ingredients except for pecans. Mix well.
Tip: I use the self-rising flour when baking these muffins. If you don’t have it, it can be substituted with the same amount of all-purpose flour+1.5 tsp. baking powder+1/4 tsp. salt  
Toast pecans for muffins and topping. You can do it in advance.Toasting pecans can be done in two ways – baking them on a baking sheet in oven in 350F for 5-10 min or in a skillet over a low heat until lightly browned.
Add 1/2 cup toasted pecans into the dough and mix them by hand. Transfer the dough to muffin cups or muffin tray (I swear by metal tray with silicon cups because they make the baking so much easier). 
Bake for about 30 minutes or until the wooden toothpick inserted in the middle comes out dry. 
To make a sauce, combine whipping cream with maple syrup in a small saucepan. Bring it to a boil over a medium heat, stirring occasionally. Cook for about 20 min until sauce is slightly sickened.
Add in toasted pecans and remove it from the heat to cool. 
Spoon maple sauce over the muffins and enjoy your delicious creation!

Pumpkin muffins with Maple cream and Pecans


  • Muffins:
  • 1.5 cups of self-rising flour
  • 1/3 cups white sugar
  • 1/3 cups brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 1/4 cup butter, melted
  • 1/4 cup light sour cream
  • 1/4 cup low fat milk
  • 2 tsp. vanilla extract
  • 1/2 cup toasted pecans
  • Topping:
  • 1/3 cup heavy whipping cream
  • 1/4 cup Maple syrup
  • 1/3 cup chopped pecans, toasted
Desserts   Breakfast  

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