These Cinnamon-Pecan-Pumpkin Muffins are made without flour and are quick, easy, and great for on-the-go breakfasts or snacks!
I’ll never forget the year I dressed up as Dorothy from The Wizard of Oz for Halloween. Between my sparkling red shoes and blue gingham dress, I was fully committed to the look. But what made that holiday extra special wasn’t just the amazing costume my mom made me. What I remember the most was spending the afternoon carving my very first jack-o’-lantern with my siblings. The lingering scent of cinnamon and roasted pumpkin seeds is a memory that’s stayed with me since.
These cinnamon-pecan-pumpkin muffins are a treat that takes me back to those early fall days. They’re made with pumpkin purée, spiced with cinnamon, and topped with crunchy pecans. And with nourishing ingredients like eggs and coconut flour, these muffins are a fall-flavored treat that you can feel good about.
Are you on the hunt for something cozy to accompany your morning coffee? Or are you searching for a recipe that captures your favorite fall memories? However you choose to enjoy them, these cinnamon-pecan-pumpkin muffins are sure to deliver.
Are Cinnamon-Pecan-Pumpkin Muffins Healthy?
Although these muffins taste like an indulgent treat, they are actually packed with plenty of nutritious ingredients. The pumpkin purée is an excellent source of fiber, and it also contains vitamins A and C. Coconut flour is another rich source of fiber, and it is naturally gluten-free. Pecans contain plenty of healthy fats as well as nutrients like zinc and vitamin E. The eggs in this dish are a source of complete protein, choline, and vitamin D. For individuals with nut allergies, you can replace the pecans with pumpkin seeds, sunflower seeds, or toasted coconut flakes. To make this recipe suitable for vegan diners, you can replace the eggs with a flax egg substitute. Simply combine three tablespoons of flax meal with six tablespoons of warm water. Allow the mixture to gel for 5-10 minutes before adding to the muffin mixture.
How To Customize Your Muffin Recipe
One of my favorite things about this recipe is how easy it is to customize. You can absolutely enjoy these muffins as is, but let’s go over some customization options in case you’d like to get creative. If you’ve got a sweet tooth like me, consider adding a few tablespoons of chocolate chips to your muffin batter. The rich, chocolaty flavor blends perfectly with the pumpkin pie spice and cinnamon. Looking for a pecan substitute? You could swap the pecans in this recipe with slivered almonds, walnuts, or even chopped dates. If you’d like to add extra protein to this dish, you could also add a scoop of vanilla or unflavored protein powder to your muffin batter. Finally, you may also choose to adjust the spices used in this recipe. In addition to cinnamon, you could also add nutmeg, cloves, or ginger to these muffins. Feel free to experiment with different customization options until you find the one that works best for you!
How Do I Store Leftovers?
If you have any leftover muffins, first place your fully cooled leftovers into an airtight container. You can store them at room temperature for up to 2 days or in the fridge for up to 5 days. If you prefer to store them for longer, you can also freeze your muffins for up to 3 months. Just make sure to let your frozen muffins defrost overnight before serving.
Serving Suggestions
If you’d like to amplify the flavor of these muffins, you could consider serving them with a side of Peanut Butter Dip or Almond Butter. Looking for a cozy beverage to serve with this dish? I recommend going with this Chai Latte or this Pumpkin Spice Latte. And if you’re serving these muffins with breakfast or brunch, you could serve them along with Greek Yogurt, Egg Stir-Fry, or even Candied Bacon.
Ingredients
- 1 cup canned pumpkin purée
- 2 eggs
- 1/4 teaspoon vanilla extract
- 1/4 cup coconut flour
- 1 3/4 teaspoons pumpkin pie spice
- 1/4 cup Truvia
For The Nuts:
- 1 egg white
- 1 teaspoon truvia
- 1/4 teaspoon cinnamon
- 1/4 cup pecans chopped
For The Cinnamon “Sugar”:
- 2 tablespoons Truvia
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F and generously spray a 6-cup muffin tin with cooking spray.
- In a large bowl, whisk together the pumpkin, eggs, and vanilla extract until well mixed.
- In a separate, small bowl, stir together the coconut flour, pumpkin pie spice, and Truvia until well combined. Add the dry ingredients into the pumpkin mixture and stir until totally smooth and mixed. Let stand for 5 minutes.
- While the batter is standing, spray a small baking sheet with cooking spray and set aside.
- Then, whisk together the egg white, 1 teaspoon Truvia, and ¼ teaspoon cinnamon in a small bowl. Add in the chopped pecans and mix until the pecans are well coated. Place the pecans into a small strainer to eliminate any excess egg white. Spread them onto the prepared baking sheet and set aside.
- Divide the pumpkin mixture evenly between 6 muffin cavities, gently spreading out evenly. Bake until they feel set and the edges just begin to go golden brown, about 30 minutes.
- During the last 10 minutes of baking time, place the pan of pecans in the oven to toast them. Watch them carefully to make sure that they don’t burn. Once cooked, let the muffins and nuts cool for 5 minutes in the pan.
- Stir together the remaining Truvia and cinnamon and place into a shallow plate. Remove the muffins from the muffin tin and gently roll the sides and tops in the cinnamon mixture. Take a few pecans and gently stick them inside the top of the muffins.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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