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Pumpkin Georgia Pecan Muffins



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3 1/2 cups light brown sugar, divided
1 cup Georgia pecans, divided (but 1/2 cup chopped)
1/4 cup instant oats
1 tbsp. butter, at room temperature
1 cup vegetable oil
4 large eggs, lightly beaten
16 oz. pumpkin, canned
3 1/2 cups self-rising flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1/2 cup water


  1. 1
    For streusel topping, preheat the oven to 375°F. Place muffin liners in 2 1/2" muffin tins. Place the 1/2 cup brown sugar, 1/2 cup pecans, oats, and butter in a food processor or blender and pulse 10 times until mixture is crumbly and well combined. Set aside.
  2. 2
    For muffin batter, place the sugar, oil, eggs and pumpkin in a large mixing bowl and beat with electric mixer set on medium-low until well combined, 1 minute. Add the flour and spices to the bowl and pour in a little of the water. Beat on low until just combined. Continue adding the rest of the water, beating on low speed until well combined. Stir in chopped pecans.
  3. 3
    Spoon batter into the muffin pans, filling three-quarters full. Spoon 2 tsp. of the topping on the top of each muffin. Place muffin pans in the oven and bake 20 - 25 minutes, or until muffins spring back when lightly pressed with your finger and pecans are golden brown.
  4. 4
    Remove pans to a rack to cool for a few minutes, then carefully remove muffins to the rack to cool completely. Repeat the process as needed to bake all the muffins.
  5. 5
    To freeze, place cooled muffins in zipper-lock bags and store in the freezer for up to six months.

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cuisines North & South American
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