These Classic Pumpkin Muffins are the perfect fall treat, offering a tender crumb and warm spices with every bite. Easy to make and full of cozy flavor, they’re ideal for breakfast or a snack. Customize them with chocolate chips or nuts for an extra indulgent twist
Ingredients:
1 and 3/4 cups (220g) all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 and 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
2/3 cup (130g) granulated sugar
1/2 cup (100g) packed brown sugar
1 cup (240ml) pumpkin puree
1/2 cup (120ml) vegetable oil
2 large eggs
1/4 cup (60ml) milk
1 tsp vanilla extract
1/2 cup (80g) chocolate chips or chopped nuts (optional)
Directions:
Preheat the Oven: Start by preheating your oven to 350°F (177°C). Line a 12-cup muffin pan with paper liners for easy cleanup.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg. This combination of spices will infuse your muffins with classic fall flavors.
Combine Wet Ingredients: In a large bowl, blend the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until smooth and fully incorporated.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
Add Optional Mix-Ins: If desired, fold in chocolate chips or chopped nuts to add a delightful texture and flavor contrast to your muffins.
Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full to allow room for rising.
Bake: Place the muffin pan in the preheated oven and bake for 20-22 minutes. Muffins are done when a toothpick inserted into the center comes out clean.
Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serving Tips:
Warm and Fresh: Serve the pumpkin muffins warm, straight from the oven, for a delightful treat. The warm spices will be more pronounced, and the muffin will be incredibly soft and tender.
With Toppings: Enhance the flavor by spreading some butter, cream cheese, or honey on your muffins. A sprinkle of powdered sugar or a drizzle of maple glaze can add an extra touch of sweetness.
Pairing: These muffins pair perfectly with a hot cup of coffee, tea, or a glass of cold milk. They also make a great addition to a fall-themed breakfast or brunch spread.
Breakfast on the Go: For a quick breakfast, grab a muffin on your way out the door. They’re portable and make a satisfying start to your day.
Storage Tips:
Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days. Place a paper towel at the bottom of the container and another on top of the muffins to absorb excess moisture and prevent them from becoming soggy.
Refrigeration: If you need to store the muffins longer, you can refrigerate them for up to a week. Keep them in an airtight container to maintain freshness. Before serving, you can warm them up in the microwave for about 10-15 seconds to bring back their softness.
Freezing: These muffins freeze well for up to 3 months. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the muffins to a freezer-safe bag or container. Thaw them at room temperature or warm them in the microwave for a quick treat.
Avoid Moisture: To prevent muffins from getting too moist or sticky, avoid storing them in a plastic bag unless you’re freezing them. Using an airtight container with some airflow is best for keeping them at room temperature.
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FAQs:
Can I use fresh pumpkin puree instead of canned?
Yes, you can use fresh pumpkin puree in this recipe. Simply roast or steam your pumpkin, then blend it into a smooth puree. Make sure to drain any excess moisture to avoid making the muffins too wet. Canned pumpkin puree is more concentrated, so if your fresh puree is watery, you might need to adjust the flour slightly.
Can I make these muffins gluten-free?
Absolutely! To make gluten-free pumpkin muffins, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Make sure the blend is suitable for baking, and use the same measurements as in the recipe. The muffins should still turn out tender and flavorful.
How can I make these pumpkin muffins healthier?
To make a healthier version of these muffins, consider reducing the sugar by using a natural sweetener like honey or maple syrup. You can also substitute the vegetable oil with unsweetened applesauce or Greek yogurt for fewer calories and added moisture. Whole wheat flour can replace part or all of the all-purpose flour for added fiber.
Can I add other mix-ins besides chocolate chips or nuts?
Yes, you can customize these muffins with a variety of mix-ins. Dried cranberries, raisins, or chopped dates add a sweet, chewy texture. For a crunchy topping, sprinkle some rolled oats or pumpkin seeds on top before baking. You can also add a swirl of cream cheese or Nutella for an indulgent twist.
Conclusion:
Enjoy these Classic Pumpkin Muffins with a cup of coffee or tea for a comforting start to your day. The combination of spices and pumpkin puree makes these muffins a seasonal favorite that’s both delicious and satisfying. Perfect for breakfast, a mid-day snack, or even a sweet treat after dinner!
📖 Recipe:
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Classic Pumpkin Muffins
- Total Time: 32 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Enjoy the warm, comforting flavors of fall with these Classic Pumpkin Muffins. Soft, tender, and perfectly spiced, these muffins are a delightful treat for breakfast or a snack. Made with real pumpkin puree and a blend of autumn spices, they’re easy to make and can be customized with chocolate chips or nuts for an extra indulgence.
Ingredients
1 and 3/4 cups (220g) all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 and 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
2/3 cup (130g) granulated sugar
1/2 cup (100g) packed brown sugar
1 cup (240ml) pumpkin puree
1/2 cup (120ml) vegetable oil
2 large eggs
1/4 cup (60ml) milk
1 tsp vanilla extract
1/2 cup (80g) chocolate chips or chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
- In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Fold in the chocolate chips or nuts, if using.
- Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake for 20-22 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, then transfer to a wire rack to cool completely.
Notes
For extra moisture, you can substitute the vegetable oil with unsweetened applesauce.
These muffins can be frozen for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
Add a streusel topping or glaze for added sweetness and texture.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 200 kcal
