Step into the warm, cozy embrace of my Savory Maple Pecan Pumpkin Muffins — a delightful fusion of autumn flavors that will have your taste buds dancing with joy. These muffins are the perfect harmony of sweet, savory, and comforting, making them a must-try for any season.
Why You’ll Love This Savory Maple Pecan Pumpkin Muffins
Prepare to be enchanted by the symphony of flavors in these muffins. The rich pumpkin puree provides a velvety base, while the toasted pecans and maple syrup create a warm, indulgent topping. The unexpected savory notes from the cheddar cheese and herbs elevate this treat, making it a delightful and satisfying experience. With their cozy, festive appearance and irresistible texture, these muffins are sure to become a new family favorite.
Ingredients
Gather the essential ingredients for these Savory Maple Pecan Pumpkin Muffins, including all-purpose flour, baking powder, baking soda, salt, pumpkin puree, maple syrup, eggs, butter, and shredded cheddar cheese. The pecans and fresh rosemary or thyme add the perfect finishing touches.
- 2 cups (240g) – All-purpose flour
- 1 teaspoon – Baking powder
- 1/2 teaspoon – Baking soda
- 1/4 teaspoon – Salt
- 1 cup (240g) – Pumpkin puree
- 1/2 cup (120ml) – Maple syrup
- 2 – Eggs
- 1/2 cup (115g) – Unsalted butter, melted
- 1 cup (100g) – Shredded cheddar cheese
- 1 cup (120g) – Chopped pecans
- 2 tablespoons – Fresh rosemary or thyme, chopped
Ingredient Substitutions
- Pecans: Walnuts or almonds (offer a similar texture and flavor profile)
- Cheddar cheese: Another sharp, melty variety (such as gouda or feta) for a dietary swap
How to Make Savory Maple Pecan Pumpkin Muffins
Prepare to be enchanted by the symphony of flavors in these muffins. The rich pumpkin puree provides a velvety base, while the toasted pecans and maple syrup create a warm, indulgent topping.
Step 1: Prep Work
Preheat your oven to 400°F (200°C) and prepare a 12-cup muffin tin with nonstick cooking spray or paper liners. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 2: Main Cooking Process
In a large bowl, combine the pumpkin puree, maple syrup, eggs, and melted butter. Mix until well incorporated. Gently fold in the shredded cheddar cheese and chopped pecans.
Step 3: Final Steps/Assembly
Carefully spoon the batter into the prepared muffin cups, filling them about three-quarters full. Top each muffin with a sprinkle of chopped pecans and a pinch of fresh rosemary or thyme.
Step 4: Finishing Touches
Bake the muffins for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool for a few minutes before transferring to a wire rack.
Recipe Variations & Tips
- Spice it up: Add a pinch of ground cinnamon or nutmeg to the batter for a touch of spice.
- Cheese it up: Experiment with different cheese varieties, such as gouda or feta, to create unique flavor profiles.
- Decadent Drizzle: Drizzle the muffins with a maple glaze or serve with a dollop of whipped cream for an extra indulgent treat.
- Dietary Swaps: Make these muffins gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend. For a dairy-free version, use non-dairy milk and vegan cheese.
Serving & Storage
Serve with: a cozy cup of coffee or tea for a delightful autumn-inspired treat.
Storage: Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Reheat: Warm the muffins in the oven or microwave before serving.
Make-Ahead: These muffins freeze beautifully. Wrap them individually in plastic wrap or foil and store in the freezer for up to 3 months. Thaw at room temperature or reheat in the oven before serving.
Nutrition Information
These muffins are a harmonious blend of comforting flavors and nutritious ingredients. Each serving provides a satisfying dose of complex carbohydrates, healthy fats, and a touch of protein, making them a great choice for a balanced snack or breakfast.
- Serving Size: 1 muffin
- Calories: 280 kcal
- Protein: 7 g
- Carbs: 35 g
- Fat: 15 g
- Sodium: 400 mg
Frequently Asked Questions
Can I make these muffins gluten-free?
Absolutely! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend to create a delicious gluten-free version of these Savory Maple Pecan Pumpkin Muffins.
Can I use canned pumpkin puree instead of homemade?
Yes, canned pumpkin puree works perfectly fine in this recipe. Just be sure to use pure pumpkin puree, not pumpkin pie filling, which contains additional sweeteners and spices.
How do I make the muffins extra moist?
To ensure your muffins stay deliciously moist, be careful not to overmix the batter, and consider adding a tablespoon or two of sour cream or plain yogurt to the wet ingredients.
Can I make these muffins in advance?
Absolutely! These muffins freeze beautifully. Simply wrap them individually in plastic wrap or foil and store them in the freezer for up to 3 months. Thaw at room temperature or reheat in the oven before serving.
Are these muffins suitable for dietary restrictions?
With a few simple substitutions, these muffins can be made suitable for various dietary needs. For a dairy-free version, use non-dairy milk and vegan cheese. For a nut-free option, omit the pecans or replace them with seeds.
Try These Next
- savory pumpkin spice cheeseballs with maple drizzle
- savory maple pecan pancakes for brunch bliss
- savory pumpkin spice pancakes drizzled with maple syrup
Savory Maple Pecan Pumpkin Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: 🍰 Sweet & Savory Mashups
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Savory Maple Pecan Pumpkin Muffins are the perfect blend of sweet and savory flavors. With a hint of maple syrup, crunchy pecans, and the warmth of pumpkin spice, they make a delightful breakfast or snack.
Ingredients
– 1 cup all-purpose flour
– 1 cup whole wheat flour
– 1 cup canned pumpkin puree
– 1/2 cup maple syrup
– 1/2 cup chopped pecans
– 1/2 cup brown sugar
– 1/2 cup vegetable oil
– 2 large eggs
– 2 tsp baking powder
– 1 tsp baking soda
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/2 tsp salt
– 1/4 tsp cloves
Instructions
1.
2. 1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
3. 2. In a large bowl, mix together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
4. 3. In another bowl, whisk together the pumpkin puree, maple syrup, brown sugar, vegetable oil, and eggs until smooth.
5. 4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped pecans.
6. 5. Fill each muffin cup about 2/3 full with the batter.
7. 6. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. 7. Allow to cool for a few minutes in the pan before transferring to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container for up to 3 days. For longer storage, freeze them for up to 3 months. Reheat in the microwave for a warm treat!
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: muffins, pumpkin, maple, breakfast