Autumn brings a craving for warm, spiced flavors, and these Simply Pumpkin Muffins deliver just that. Soft, moist, and perfectly spiced with classic fall ingredients, these muffins are an easy, one-bowl recipe perfect for cozy mornings, brunches, or afternoon treats. Whether you’re a pumpkin lover or just want a simple baking project, these muffins will become a go-to favorite. Below, discover the step-by-step guide to creating these delicious pumpkin muffins!
Ingredients:
1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup pumpkin puree
1/2 cup vegetable oil (or substitute with melted coconut oil for a hint of coconut flavor)
2 large eggs
1/4 cup milk (use dairy or your favorite plant-based milk)
1 teaspoon vanilla extract
Directions:
Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Combine Wet Ingredients: In a separate bowl, mix together the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until the mixture is smooth and well-blended.
Make the Batter: Gradually incorporate the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix to keep the muffins tender.
Fill the Muffin Cups: Pour the batter evenly into the muffin cups, filling each one about three-quarters full for the best rise and shape.
Bake: Place in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serving Tips:
Warm from the Oven: Serve these muffins fresh from the oven or lightly warmed for the best flavor. A quick 10-15 seconds in the microwave can bring back that just-baked warmth if they’ve cooled.
With a Spread: Pair with butter, honey, or a touch of cream cheese spread to complement the muffin’s warm spices. For a sweeter treat, add a drizzle of maple syrup or honey on top.
Add a Topping: Dust the muffins with a bit of powdered sugar or cinnamon sugar before serving for a touch of sweetness and visual appeal.
Perfect Pairings: These muffins go wonderfully with a warm cup of coffee, chai tea, or apple cider for a full fall experience.
Storage Tips:
Room Temperature: Store muffins in an airtight container at room temperature for up to 3 days. Add a paper towel to the container to help absorb moisture and keep muffins from becoming too soft.
Refrigerator: If you’d like to keep them for a bit longer, store the muffins in the fridge for up to 1 week. Allow them to come to room temperature or reheat slightly before serving.
Freezing: Freeze muffins for up to 3 months by wrapping each individually in plastic wrap, then placing them in a freezer-safe bag or container. To enjoy, thaw at room temperature or reheat in the microwave for 20-30 seconds.
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FAQs:
Can I substitute pumpkin puree with fresh pumpkin?
Yes, you can use fresh pumpkin! To do this, peel, chop, and steam or roast the pumpkin until tender. Then blend it until smooth before measuring out the amount needed for the recipe.
Can I add mix-ins to the muffins?
Absolutely! Feel free to add chocolate chips, nuts, dried cranberries, or even shredded coconut to the batter. Just fold them in gently after combining the wet and dry ingredients to avoid overmixing.
How can I tell when the muffins are done baking?
The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. They should also be lightly golden on top and spring back when gently pressed.
Can I make these muffins vegan?
Yes! To make these muffins vegan, substitute the eggs with flaxseed meal or applesauce (1/4 cup of unsweetened applesauce or 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg). Use a plant-based milk and ensure that the sugar used is vegan-friendly.
Conclusion:
These Simply Pumpkin Muffins capture the essence of fall in each bite. The warm spices, combined with pumpkin purée, create a moist, flavorful muffin that’s easy to make and perfect for breakfast or a snack. Try out this recipe and savor the flavors of the season.
📖 Recipe:
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Simply Pumpkin Muffins
- Total Time: 35 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Simply Pumpkin Muffins are soft, moist, and filled with warm autumn spices. These easy-to-make pumpkin muffins are the perfect cozy breakfast or snack, packed with delicious seasonal flavor and ready in just 35 minutes.
Ingredients
1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup pumpkin puree
1/2 cup vegetable oil (or melted coconut oil)
2 large eggs
1/4 cup milk (dairy or plant-based)
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease each cup.
- In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, whisk together pumpkin puree, oil, eggs, milk, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
For additional flavor, try adding chocolate chips, nuts, or dried cranberries to the batter.
Substitute vegetable oil with melted coconut oil for a subtle coconut flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 210 kcal per muffin
