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Pumpkin Pecan Muffins

Delicious Pumpkin Pecan Muffins are an eye appealing treat that are perfect for breakfast and snacks.

Nestlé Kitchens teamed up with Robyn Webb, who created this diabetic-friendly treat using Libby’s 100% Pure Pumpkin. It’s low on fat and carbs and high on Vitamin A – and taste! Photo by Olga Berman.

Pumpkin Pecan Muffins
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  • 1 1/2 cups all-purpose flour
  • 1/2 cup Splenda baking blend
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon table salt
  • 1/2 cup chopped pecans
  • 1 1/2 cups LIBBY'S® 100% Pure Pumpkin
  • 2 eggs
  • 1/4 cup plus 2 tablespoons low fat buttermilk
  • 1/4 cup plus 2 tablespoons reduced fat sour cream
  • 2 tablespoons canola oil


1. Preheat the oven to 350 degrees. Coat a 12 cup muffin pan with cooking spray, set aside.

2. In a large bowl, stir together the flour, Splenda baking blend, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Stir in pecans.

3. In a separate bowl, combine pumpkin, eggs, buttermilk, sour cream and oil. Make a well in the center of the dry ingredients and pour in the pumpkin mixture. Stir until just combined.

4. Spoon into the prepared muffin cups and bake for about 30-35 minutes or until a cake tester comes out clean. Let the muffins cool in the pan for 5 minutes. Turn out the muffins onto a cooling rack and cool completely.