Pumpkin, Maple and Pecan Muffins
By OcadoLife
Published on 16 September 2025
“Warming spices, sweet, earthy pumpkin and toasted pecans, smothered in maple butter, makes for an irresistible combo,” says food stylist, baker and cake decorator Sam Dixon. “Bake a big batch for a party or freeze half before icing. Halve the maple butter if you’re serving a dozen at a time.” This recipe makes 24 muffins. Time and servings
45 minsTotal time
10 minsPrep time
35 minsCooking time
Ingredients
- 450g plain flour
- 1 tbsp baking powder, plus 1 tsp
- 1 tsp bicarbonate of soda
- 2 tbsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 150g light brown sugar
- 1 (425g) tin pumpkin purée
- 4 large eggs
- 100g plain yoghurt
- 50ml maple syrup, plus 3 tbsp extra
- 350g unsalted butter, melted
- 100g pecans, toasted, roughly chopped
- 1 pinch sea salt
- 240g icing sugar, sifted
Method
Step 1
Preheat the oven to 190°C/170°C fan/gas 5. Line 2 x 12-hole muffin tins with paper cases.Step 2
In a large bowl, mix the flour with the baking powder, the bicarb, ground cinnamon, ground ginger, ground nutmeg, ¼ tsp salt and the brown sugar.Step 3
In a jug, whisk together the pumpkin, eggs, yoghurt, 50ml maple syrup and 250g melted butter. Fold the wet ingredients into the dry with a spatula until just combined. Stir in 80g of the chopped pecans. Divide the batter between the muffin cases. Bake for 30 mins or until springy and golden. Leave to cool to room temperature on a wire rack.Step 4
For the maple butter, mix the remaining 100g melted butter with the sea salt and icing sugar in a bowl with a fork. Gradually stir in 2-3 tbsp maple syrup, until spreadable.Step 5
To assemble, spread the maple butter over the muffins and sprinkle with the remaining pecans.