I’m excited to sharing my recipe for Cinnamon-Pecan Pumpkin Muffins today – thank you to Heather for inviting me to guest post! I’m Faith and I blog at An Edible Mosaic. I have a pretty eclectic recipe collection of updated American classics as well as international favorites, but more often than not you’ll find something Middle Eastern (like Chicken Shawarma) or Indian (such as Beef Biryani Stuffed Inside Basmati Rice) on our dinner table. I also think it’s important to celebrate the seasons by enjoying their flavors in turn…like these beautiful pumpkin muffins for the start of autumn.
Cinnamon, brown sugar, and pumpkin make a perfect trio, and if you want to take these muffins to the next level spice-wise, feel free to substitute 2 teaspoons of pumpkin pie spice mix for the cinnamon. The pecans add another flavor dimension, lending their deep, toasted nuttiness.
I think muffins are inherently pretty healthy (anything called a “muffin” should be able to pass as breakfast food, right?), but these muffins are made even more so by the addition of a few superfoods like pumpkin, flaxseed, and cinnamon. I’d consider that reason enough to indulge in an extra one. Paired with coffee or your seasonal beverage of choice, these muffins are the perfect way to start your morning or pick up your afternoon.
- ¼ cup (60 ml) canola oil
- 1 large egg
- ¾ cup (145 g) coconut palm sugar (or ½ cup/115 g dark brown sugar, packed)
- 1 cup (245 g) pumpkin puree (if using canned, look for solid-pack pumpkin not pumpkin pie filling)
- ½ cup mashed ripe banana (about 1 medium banana)
- 2 teaspoons pure vanilla extract
- 1 cup (130 g) whole wheat pastry flour (or ½ cup all-purpose flour + ½ cup whole wheat flour)
- 4 tablespoons (25 g) ground flaxseed
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅛ teaspoon baking soda
- ½ cup (60 g) pecans, toasted and cooled
- 2 teaspoons turbinado sugar (raw sugar), for topping (optional)
- Preheat oven to 350F, and either butter and flour each well of a 12-muffin tray or line with paper liners.
- Whisk together the oil, egg, and coconut palm sugar (or brown sugar) in a large bowl, then whisk in the pumpkin, banana, and vanilla.
- All at once add the flour, ground flaxseed, cinnamon, baking powder, salt, baking soda, and pecans, and stir just to combine, being careful not to over-mix.
- Spoon the batter into the prepared muffin tray, and sprinkle the turnbinado sugar on top, if using.
- Bake until the muffins are golden and a toothpick inserted into the center comes out clean, about 25 minutes. (If you buttered and floured the tray, let the muffins cool completely before removing them from the tray.)