Pecan Chocolate Chip Pumpkin Muffins

These Pecan Chocolate Chip Pumpkin Muffins are simple to make and require a special secret ingredient that is found seasonally! But don’t fret, we’ve got a backup recipe so you can make these even if you don’t have access to the secret. Bake these pumpkin muffins as a morning treat or have them with coffee as a dessert.

Pecan Chocolate Chip Pumpkin Muffins

Your house will smell amazing as you bake up these Pecan Chocolate Chip Pumpkin Muffins. They are moist and full of fall flavors. Pumpkin spices will fill the air and everyone in your family will come running for these yummy muffins. You can turn them into a dessert treat by adding a simple cream cheese frosting to the top. Or leave them as a muffin and enjoy for breakfast. Either way, you will find them irresistible!

Secret Ingredient in the Pecan Chocolate Chip Pumpkin Muffins

I love shopping at Trader Joe’s this time of year because the minute you walk in the door, the fall spices lure you in. I can’t help but get excited looking at all the pumpkin flavored everything! One of my absolute favorite items Trader’s carries is the Gluten Free Pumpkin Pancake Mix. Not only does it make amazing pumpkin spice flavored pancakes, but you can use it to make Pumpkin Cookies, Pumpkin Cupcakes, Pumpkin Bread, just about anything you can imagine. The Pumpkin Pancake Mix is the secret ingredient in the Pecan Chocolate Chip Pumpkin Muffins, and I do add some flour to make them, but I’m sure you could substitute with other gluten free items as well.

*If you don’t have access to the Trader Joe’s Gluten Free Pumpkin Pancake Mix, you can use the Pumpkin Cupcakes recipe found here made with pumpkin puree and spices (which are pretty easy to find) and then just add pecans and chocolate chips. They will come out just as amazing!

Tips for Making the Pecan Chocolate Chip Pumpkin Muffins

1. If you are using the Trader Joe’s Gluten Free Pumpkin Pancake Mix for these muffins, you won’t need to add additional fall spices. The mix is already spiced (yum)!
2. Lightly spray your muffin paper cups with non-stick spray to make removing the muffins easier.
3. Cream the butter with the sugar until smooth.
4. Then add eggs, baking powder and oil and continue to mix until a little fluffy.
5. Fold in the flour and pumpkin pancake mix with a wooden spoon.
6. Fold in the pecans and chocolate chips.
7. Scoop the batter using an ice cream scoop to get the perfect amount.
8. Bake at 350 degrees for 15-20 minutes or until a toothpick or sharp knife inserted comes out clean.

Here’s the recipe for the Pecan Chocolate Chip Pumpkin Muffins:

Pecan Chocolate Chip Pumpkin Muffins

These Pecan Chocolate Chip Pumpkin Muffins are simple to make and require a special secret ingredient that is found seasonally! But don't fret, we've got a backup recipe so you can make these even if you don't have access to the secret. Bake these pumpkin muffins as a morning treat or have them with coffee as a dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 12 muffins

Course: Breakfast, Dessert, Party Food, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 3/4 Cup Sugar
• 2 Tbsp Sugar
• 3/4 Cup Butter We use Kerrygold salted but you can also use unsalted
• 2 Eggs
• 1 1/4 tsp Baking Powder
• 2 Tbsp Vegetable Oil
• 1/2 Cup Trader Joe's Gluten Free Pumpkin Pancake Mix
• 1/3 Cup Trader Joe's Gluten Free Pumpkin Pancake Mix
• 1/2 Cup Flour
• 1 Tbsp Flour
• 1 Cup Pecans Chopped
• 1 Cup Chocolate Chips or Chunks

Method

 

1. Heat the oven to 350 degrees F. Line cupcake pan with cupcake liners and spray them with non-stick spray.
2. Cream the 3/4 cup butter and 3/4 cup + 2 Tbsp sugar in a bowl until combined.
3. Add the 2 eggs to the butter/sugar mix and blend with a mixer until it just starts to get fluffy. Add the 2 tablespoons of oil and 1 1/4 tsp baking powder and mix until combined.
4. Fold in the 1 1/3 cup + 1 Tbsp Flour and the 1/2 cup + 1/3 cup of Trader Joe's Gluten Free Pumpkin Pancake Mix. (If you don't have access to the mix, add 4 Tbsp. pumpkin puree, 2 tsp. cinnamon, 1/2 tsp. ginger). You don't need to add this puree and spices if you have the Pancake mix!
   
5. Add the cup of chopped pecans and cup of chocolate chips and fold into batter.
6. Use an ice cream scoop to fill each cupcake liner about 3/4 full. Bake for 15-20 minutes in 350 degree oven.
   
7. Bake until the muffins start to turn a golden color on top. Check the muffins with a sharp knife or toothpick. If it comes out clean, the muffins are done. Allow to cool.
   

Notes

SWEETIE PIE AND CUPCAKES FAVORITE PRODUCTS

 

Ice cream scoop with a release handle makes scooping batter easy!

Wilton Cupcake Pans Set of 2

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