Yep, it’s another pumpkin recipe! But it’s pumpkin season and these amazing Pumpkin Upside Down Muffins are just too good not to share! As if I would ever hold out on you…. Not a chance! Another bonus of these moist, but tender-crumbed, perfectly pumpkin-spiced, pecan-caramel bedecked muffins is that they are lightly and more healthfully sweetened with unrefined sugar. Making them that much more awesome!
I usually try to sweeten all of the desserts I bring you with either maple syrup or maple sugar, and I will continue to incorporate them into my recipes, but I’ve been experimenting with using Sucanat, as well. If you aren’t familiar with it, Sucanat is natural, unprocessed cane sugar. As much as I love maple syrup, there are some recipes that it doesn’t work well in, and maple sugar, while very versatile, isn’t super easy to source, so I thought it would be nice to bring you an alternative. I’ll also be trying some recipes with coconut sugar because it’s unrefined too and has a mild flavour profile that will work well with a lot of different recipes.
I hope you’ll check in to see the new treats and try the recipes I come up with as I continue on this amazing dessert blogging adventure.
- 1/4 cup butter
- 1/4 cup maple syrup (or brown sugar)
- 2 tablespoons heavy whipping cream
- 3/4 cup coarsely chopped pecans
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 6 tablespoons vegetable oil
- 2/3 cup Sucanat (finely ground*) or brown sugar
- 2 large eggs
- 1 1/3 cups pumpkin purée
- 1 1/2 teaspoons vanilla extract
- Bring butter and maple syrup to a low simmer over medium-high heat. Stir caramel until it turns a medium golden brown. Remove from heat and whisk in whipping cream and pinch of salt. Divide chopped pecans into the bottom of the individual tins of a greased 12-cup muffin tin. Top each with about 1/2 to 1 tablespoon caramel sauce. Set aside.
- In a large bowl, whisk pumpkin, Sucanat, eggs, oil, and vanilla until smooth. In a medium bowl, combine flour, baking powder, salt, and all of the spices. Gently fold flour mixture into liquid mixture, stirring until just combined.
- Divide muffin batter evenly between muffin cups, spooning batter over nuts and caramel. Bake muffins at 425ºF for 5 minutes, then reduce heat to 375ºF and continue baking 15 minutes or until a toothpick comes out with just a couple of crumbs showing.
- Cool muffins in pan for about 10 minutes. Run a knife around muffins, inverting onto a cooling rack.
I saw these Pecan Pie Muffins on Pinterest and they looked so yummy that I knew I had to make them immediately. Well, “immediately” turned into a few days because I was fresh out of pecans, but in fairly short order I was able to gather everything for them and oh my! am I ever glad I did because these little gems are yummalicious! And with only 6 ingredients in the recipe, they’re super easy to pull together! I used maple sugar and molasses to sweeten these pecan pie muffins, but if you’d rather make them with brown sugar, head on over to The Girl Who Ate Everything’s blog and check out Christy’s wonderful recipe.
- 3/4 cup maple sugar
- 2 tablespoons molasses
- 1/2 cups all-purpose flour
- 2 cup chopped pecans
- 2/3 cups butter, softened
- 2 eggs
- Spray muffin pan with Baker’s Joy (or similar).
- In a medium bowl, stir together maple sugar, flour and pecans.
- In another bowl, beat the butter, eggs, and molasses together. Add in 1 egg at a time, beating well after each addition, then add molasses.
- Gently stir wet ingredients into the dry ingredients just until combined.
- Spoon the batter into the muffin cups to about 2/3 full.
- Bake for 20-25 minutes. Let cool slightly, then remove from muffin tins to cool on wire racks.