Chocolate Pecan Pumpkin Muffins (video)
Welcome the fall and pumpkin season with these scrumptious chocolate pecan pumpkin muffins with whipped cream frosting! I love pumpkin anything during the fall season but these especially! These aren’t just any pumpkin muffins – they’re packed with chocolate, crunchy nuts, a hint of warming cinnamon and nutmeg, and drizzled with caramel sauce! Enjoy these with or without the cinnamon maple whipped cream frosting; personally, I never turn down whipped cream!
Watch My Muffin Video Tutorial!
Watch my YouTube video recipe for step-by-step instructions and see how I make these muffins! Want to get notified when a new recipe goes live? Make sure you’re subscribed to my website emailing list and my YouTube channel and turn on notifications!
Ingredients for the Best Muffins
What makes these pumpkin muffins extra special and delicious is the additional filling ingredients and topping.
- To add a bit of crunch and texture, I add chopped pecans to the batter, along with chocolate chips. The pecan are the perfect addition to this recipe, adding a nutty flavor! And the chocolate chips add just the right amount of chocolate!
- To finish off these chocolate pecan pumpkin treats, I also drizzle some caramel sauce on top. It adds even more flavor!
- But no fall recipe would be complete without some warming cinnamon and nutmeg! I add the spices right into the batter, which give these muffins the most amazing aroma.
- And as if that wasn’t enough, I also add some cinnamon into the whipped cream and sprinkle it on top!
How to Make Chocolate Pecan Pumpkin Muffins
Here’s how I make these delicious muffins!
- Preheat the oven to 350F/177C. Line a cupcake pan with paper liners. This recipe will make 15 muffins; I use a 12-count pan and a 6-count pan to fit all the batter.
- In a large mixing bowl, cream together the butter, sugar and vanilla extra for 2 to 3 minutes, until the butter is fluffy. Add the eggs and beat again for 2 to 3 minutes, until the mixture is creamy and smooth. Add the pumpkin puree next and mix again briefly until combined.
- In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, cinnamon and nutmeg. Sift the dry ingredients into the batter, then mix just until the flour is incorporated. Add the pecans and chocolate chips and fold them in with a spatula.
- Use a 1/4 cup scoop to divide the batter evenly. Bake the muffins in the preheated oven for 25 to 28 minutes, until a toothpick inserted into the center comes out clean. Enjoy the muffins warm, or cool them completely, then top with whipped cream.
The Maple Cinnamon Whipped Cream!
You can enjoy these pumpkin muffins straight out of the oven, or you can also add some cream on top. Trust me, you’ll want this frosting on everything this fall! I make my frosting with a hint of cinnamon and a bit of maple extract. The maple extract takes the recipe to a whole new level of goodness! You can purchase maple syrup extract online HERE (affiliate link).
Caramel Sauce Topping
For this recipe, you can use a store-bought caramel sauce, or make your own! My ‘Homemade Caramel Sauce’ is super easy to make and requires just a few ingredients. Check out my in-depth video recipe for more details!
More Recipes!
Enjoyed this recipe? Check out some of my other baking recipes you’re sure to enjoy!
- Pumpkin Cinnamon Rolls – double pumpkin rolls with cinnamon sugar filling and cream cheese icing!
- No-Bake Pumpkin Cheesecake – the most amazing and fluffy pumpkin cheesecake!
- Caramel Pecan Pumpkin Cake – decadent pumpkin cake with salted caramel buttercream!
- Pumpkin Donuts – the best ever pumpkin donuts filled with pumpkin whipped cream!
- Maple Pumpkin Eclairs – maple and pumpkin flavored French pastries!
Enjoyed this recipe? Save it for later to Pinterest!
Supplies/Tools
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- This non-stick muffin pan is perfect for this recipe!
- I love this handy handheld KitchenAid mixer – it’s simple and gets the job done!
- Finish these pumpkin muffins with a dollop of cream using these jumbo cake decorating tips.
Chocolate Pecan Pumpkin Muffins (video)
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup pumpkin puree
- 1 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup chopped pecans
- 1/2 cup semi-sweet chocolate chips
For Optional Whipped Cream:
- 2 cups chilled heavy cream
- 1 cup confectioner’s sugar
- 1 tsp maple extract
- sprinkle of cinnamon
- 1/4 cup caramel sauce, for drizzle
Instructions
For Pumpkin Muffins:
- Preheat the oven to 350F/177C. Line a cupcake pan with paper liners. This recipe will make 15 muffins; I use a 12-count pan and a 6-count pan to fit all the batter.
- In a large mixing bowl, cream together the butter, sugar and vanilla extra for 2 to 3 minutes, until the butter is fluffy. Add the eggs and beat again for 2 to 3 minutes, until the mixture is creamy and smooth. Add the pumpkin puree next and mix again briefly until combined.
- In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, cinnamon and nutmeg. Sift the dry ingredients into the batter, then mix just until the flour is incorporated. Add the pecans and chocolate chips and fold them in with a spatula.
- Use a 1/4 cup scoop to divide the batter evenly. Bake the muffins in the preheated oven for 25 to 28 minutes, until a toothpick inserted into the center comes out clean. Enjoy the muffins warm, or cool them completely, then top with whipped cream.
For Optional Whipped Cream:
- For the whipped cream: combine the chilled heavy cream, confectioner’s sugar, a sprinkle of cinnamon and maple extract in a large mixing bowl. Whisk on med-high speed for 4 to 5 minutes, until stiff peaks form. Transfer the whipped cream into a pastry bag; I used Ateco tip #847. Pipe a generous amount of frosting onto each muffin. If desired, add a sprinkle of cinnamon to top and drizzle with caramel sauce.
