Pumpkin Spice Muffins with Pecans & Chocolate

pumpkin spice muffins

5 from 4 reviews

These Pumpkin Spice Muffins with Pecans & Chocolate are a delicious autumnal treat.



  1. Preheat the oven to 180°C/350°F (without fan).
  2. Line a muffin pan with paper muffin cases.
  3. Cream the butter and sugar until light and fluffy.
  4. Add the vanilla extract and eggs.
  5. Beat until well incorporated.
  6. Add and mix through the pumpkin purée.
  7. Gently fold in the flour, baking powder, ground cinnamon, nutmeg and salt.
  8. Add the milk.
  9. Gently mix until everything is just combined. Be careful to not over-mix the batter.
  10. Spoon the mixture into the prepared muffin pan.
  11. Mix together the chopped pecans and chocolate. Sprinkle the mixture evenly over each muffin case.
  12. Bake for about 25 minutes, or until a skewer inserted in the middle of a muffin comes out clean.
  13. Leave the muffins to cool in the tray for about 5 minutes before removing them from the tray.
  14. Serve warm or at room temperature.

Kitchen Notes

Peel and remove the seeds from about 500 g of pumpkin. Cut the pumpkin into large pieces of roughly equal size. You can either boil or steam or the pumpkin. To boil, bring a large pot of water to the boil, add the pumpkin and cook for about 30 minutes until the pumpkin is tender. To steam, bring a large pot of water to the boil, place the pumpkin in the steamer basket and steam for about 50-60 minutes until the pumpkin is tender. Place the cooked pumpkin into the bowl of a large food processor and blitz until you have a fine purée. Leave the purée to cool completely before using in this recipe.

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.