An irresistible sticky pecan upside-down topping stars in these pecan pumpkin muffins that are like a sticky bun and a muffin all rolled in one!
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The day that muffins crossed over into sticky bun territory is the day that I officially became a fall person.
These muffins are indeed a mashup of sticky buns + pumpkin muffins only this version doesn’t require yeast and only about 30 minutes stands between you and this sticky fall goodness in your face.
What wizardry is this and how do I have it in my life every morning??
The real magic of these muffins is the pecan caramel topping. It bakes up underneath the pumpkin muffin base and forms that signature sweet sticky bun nut topping we all know and love.
Shockingly, it pairs like a DREAM with a moist, spiced pumpkin muffin on top, who would’ve thought??
These Pumpkin Muffins Feature…
- A caramel-y pecan upside down topping
- A moist pumpkin muffin base
Making the Pumpkin Muffins
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Pecans
- Brown sugar
- Maple syrup
- Unsalted butter
- Water
- Kosher salt
- Pumpkin puree
- Granulated sugar
- Vegetable oil
- Eggs
- Buttermilk
- Vanilla extract
- All-purpose flour
- Pumpkin pie spice
- Baking powder
- Baking soda
Tips for Perfect Pumpkin Muffins
- Simmer caramel topping – allow to simmer on stovetop for about 1 minute until smooth then combine with chopped pecans in muffin cups.
- Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife. For the most accurate level of precision you can also weigh your flour in grams.
- Gently fold batter – use a light hand when mixing batter and gently fold so as not to overmix.
- Fill muffin cups to brim with batter – this will make for tall bakery-style muffins.
- Bake muffins at 425F 5 minutes then reduce heat to 350F – this short blast of heat at the beginning helps the muffins rise nice and tall.
Recipe Variations
Try these ideas for a different twist on these muffins.
- Use another nut – try walnuts in place of the pecans.
- Add chocolate – fold 1/2 cup semisweet, dark, or white chocolate chips into the batter.
Storing and Freezing Muffins
Allow muffins to cool completely, then store in an airtight container at room temperature up to 4 days. For best results, I recommend reheating muffins 15-20 seconds in microwave for serving.
To freeze muffins, allow to cool completely, then wrap well and freeze up to 2 months. Thaw muffins completely at room temperature and store up to 4 days.
Try these other favorite pumpkin baked goods next!
Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!
Sticky Pecan Pumpkin Muffins
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
Pecan Topping
- 3/4 cup (95g) chopped pecans
- 1/4 cup (50g) packed light brown sugar
- 2 tablespoons (42g) maple syrup
- 2 tablespoons (28g) unsalted butter
- 2 tablespoons (30g) water
- Pinch salt
Pumpkin Muffins
- 1 can (15 oz) pumpkin puree
- 1/2 cup (100g) packed light brown sugar
- 1/4 cup (60g) granulated sugar
- 1/2 cup (100g) vegetable oil
- 2 large eggs
- 1/2 cup (120g) buttermilk
- 1-1/2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour (spooned and leveled)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
Instructions
Pecan Topping
- Preheat oven to 425F. Divide pecans between a 12-cup muffin tin and set aside.
- Combine brown sugar, maple syrup, butter, water, and a pinch of salt in a small saucepan. Bring to a simmer over medium heat and allow to simmer for 1 minute.
- Remove sauce from heat and immediately pour on top of pecans in cups, pouring about 1-2 teaspoons sauce in each cup. Set aside.
Pumpkin Muffins
- In a large bowl, whisk pumpkin, brown sugar, granulated sugar, vegetable oil, eggs, buttermilk, and vanilla until smooth.
- In a separate bowl, combine flour, pumpkin pie spice, baking powder, baking soda, and salt. Fold flour mixture into liquid mixture until batter is just combined.
- Divide batter between muffin cups on top of pecans, filling cups to the brim with batter. Bake muffins at 425F 5 minutes then reduce heat to 350F and continue baking 15-20 minutes until a toothpick inserted in muffins comes out clean.
- Run a butter knife around muffins and immediately invert onto a parchment paper-lined cooling rack while warm. Serve muffins warm and enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 10/15/26.
Gayle@Pumpkin 'N Spice says
I’m so excited that it’s officially fall because that means even more apples and pumpkins! These muffins look fantastic, Sarah! I love the pecan topping! It really takes these gorgeous cuties to a whole new level!
Sarah says
YES. Glad I’m not the only one super-pumped for all things fall! Thanks Gayle. 🙂
Sina @ Vegan Heaven says
Wow! These look so delicious, Sarah! I can’t get enough of pumpkin these days! Love your food photography! 🙂
Sarah says
Thanks Sina! I’m glad that you enjoy my food photography! Thanks for stopping by. 🙂
Amanda says
A cross between a sticky bun and a muffin? This is the combo that I’ve always needed! What a great presentation!
Sarah says
It’s seriously a combo to be reckoned with! 😉 Thanks so much Amanda!
Kelly - Life Made Sweeter says
Yay, bring on all the apples and pumpkin! Starting with these adorable muffins! I love the upside down sticky pecan topping! Totally brilliant and perfect for fall!
Sarah says
Thanks so much Kelly! Hope you had a fab weekend, lady!!
Natalie @ Tastes Lovely says
So excited fall is here! October is my very favorite month. Especially because of all the great pumpkin baked goods. These pecan upside down muffins are perfection!
Sarah says
Heck yeahhh! Bring on all the fall goodies! 😉 You so need to give these muffins a go, Nat! xoxo
Dani @ Dani California Cooks says
Too much good going on here! I love pecans in baked goods :). So buttery!
Sarah says
Haha! Thanks Dani! 🙂
Izzy says
You are the pumpkin queen, Sarah! And these are just the best things ever! So creative and delicious looking! I love sticky buns 🙂
Sarah says
Aww thanks so much, Iz! Totally wishing I could send you a few dozen of these muffins! 😉
marcie says
Have fun in Florida! That sounds like so much fun. 🙂 And these muffins are one of the best ideas ever — you’re a pumpkin genius! Pinning to try these bad boys.
Sarah says
Thanks for pinning, girl! xoxo
Jen | Baked by an Introvert says
Upside down pumpkin muffins is such a creative idea. Topping them with sticky pecans sounds delightful. The joys of fall baking! Love this!
Sarah says
Oh gosh, yes! Fall baking RULES!
Kelley @ Chef Savvy says
Oh my gosh these look amazing Sarah!! I didn’t know you could make these in a muffin pan! I have been missing out!
Sarah says
Thanks Kelley! 🙂
Emily says
This are divine! My family devoured them in seconds! And requested that I make them again. I said Thanksgiving, they said they don’t want to wait so long! Thank you for this great recipe.
Sarah says
Thanks for reporting back, Emily! SO happy to hear these muffins are a win with your family. 🙂