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- 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract The main ingredients create a rich and moist muffin. Canned pumpkin puree brings a smooth texture and natural sweetness. Vegetable oil adds moisture and richness. Brown sugar gives a deeper flavor, while granulated sugar balances it. Eggs provide structure and help with rising. Vanilla extract adds a warm note that enhances the pumpkin. - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt The dry ingredients are crucial for the muffin’s texture. All-purpose flour gives the muffins structure. Baking soda and baking powder help them rise. Spices like cinnamon, nutmeg, and ginger add warmth and depth. Salt enhances all the flavors, making them pop. - 1 cup chopped walnuts or pecans (optional) - 1/2 cup chocolate chips (optional) Add-ins are a great way to personalize your muffins. Chopped walnuts or pecans add a satisfying crunch and nutty flavor. Chocolate chips bring a touch of sweetness and richness. You can mix in one or both for extra fun. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven warms up, prepare your muffin tin. You can use paper liners or grease the cups lightly with oil. This helps the muffins release easily once they are baked. In a large bowl, combine 1 cup of canned pumpkin puree, 1/2 cup of vegetable oil, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Use a whisk to blend these ingredients together until smooth and creamy. Next, add in 2 large eggs and 1 teaspoon of vanilla extract. Whisk again until everything is well mixed. This creates a rich and tasty base for your muffins. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Make sure there are no lumps in the dry mix. Gradually add this mixture to the wet pumpkin blend, stirring gently with a spatula. Be careful not to overmix; this keeps the muffins fluffy. If you want, fold in 1 cup of chopped walnuts or pecans, and 1/2 cup of chocolate chips for extra flavor. Using a scoop or spoon, fill each muffin cup about 2/3 full with batter. This allows space for the muffins to rise. Place the muffin tin in the preheated oven. Bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a muffin. It should come out clean. Once finished, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the wonderful smell as they cool! To make your muffins fluffy, do not overmix the batter. Mix just until you see no dry flour. This keeps the muffins light and airy. Once baked, let them cool in the pan for 5 minutes. After that, move them to a wire rack. This step helps keep their texture perfect. Serve your muffins warm with a spread of butter. A sprinkle of cinnamon sugar on top adds a sweet touch. Pair these muffins with coffee or tea. The warm flavors mix well with your drink. Use a sturdy mixing bowl for blending all your ingredients. A whisk works best for wet ingredients. For dry ingredients, a fine mesh sieve helps break up lumps. Choose a non-stick muffin tin or use liners to prevent sticking. This makes serving and cleaning up easier. Pro Tips Use Fresh Spices: Always opt for fresh spices instead of old ones to enhance the flavor of your muffins. Freshly ground spices can make a noticeable difference in taste. Check for Doneness: To ensure your muffins are perfectly baked, insert a toothpick into the center. If it comes out clean, your muffins are ready! Don’t Overmix: Mix your batter until just combined to avoid dense muffins. Overmixing can lead to tough textures, so be gentle! Storage Tips: Store any leftover muffins in an airtight container at room temperature for up to 3 days or freeze them for longer freshness. {{image_4}} You can change the flavor of your pumpkin muffins easily. Adding cranberries, raisins, or other dried fruits gives a nice burst of taste. Try mixing in 1/2 cup of any dried fruit you like. This will add sweetness and texture. You can also play with spices. Instead of just cinnamon, nutmeg, and ginger, try cardamom or allspice. These spices can give your muffins a unique twist. Just replace one spice with another for a fun new flavor. If you want a healthier muffin, you can swap out the oil. Use 1/2 cup of applesauce in place of vegetable oil. This keeps the muffins moist and cuts down on fat. You can also use whole wheat flour instead of all-purpose flour. This will add fiber and nutrients. For those who need gluten-free options, almond or oat flour work well too. Just make sure to adjust the amount, as these flours can behave differently. Make your muffins special for the season. You can add flavored syrups, like maple or caramel, to the batter. Just a tablespoon can add a rich taste. Think about toppings too. Around the holidays, sprinkle some festive toppings like chopped nuts or a drizzle of icing. You can even add a sprinkle of cinnamon sugar right after they bake for a sweet finish. To keep your pumpkin muffins fresh, let them cool completely. Place them in an airtight container. This keeps air out and helps maintain their softness. Store them at room temperature. Enjoy them for up to three days. If you want them to last longer, consider freezing. Freezing muffins is a great way to save them for later. Wrap each muffin in plastic wrap. Then, place them in a freezer bag or container. This helps prevent freezer burn. You can freeze them for up to three months. When you’re ready to eat, let them thaw at room temperature or in the fridge overnight. Reheating pumpkin muffins can bring back that fresh, warm taste. You can use a microwave or an oven. For the microwave, heat for about 10-15 seconds. This keeps them moist. If using an oven, preheat it to 350°F (175°C) and warm them for about 5-10 minutes. Serving them warm makes them even more delicious, but they taste great at room temperature too. To check if your muffins are done, use a toothpick. Insert it into the center of one muffin. If it comes out clean or with a few crumbs, the muffins are ready. If it has wet batter on it, bake the muffins for a few more minutes. This simple test helps you avoid undercooked muffins. Yes, you can use fresh pumpkin. To do this, first, roast a small pumpkin. Cut it in half, remove the seeds, and bake it at 350°F (175°C) until soft. Scoop out the flesh and blend it until smooth. Use it just like canned pumpkin. Fresh pumpkin adds a lovely taste and texture to your muffins. You can easily make these muffins vegan. Replace the two large eggs with 1/2 cup of applesauce or two tablespoons of ground flaxseed mixed with water. For the dairy, use a non-dairy milk like almond or oat milk instead of cow's milk. These swaps keep the muffins moist and delicious while being plant-based. In this article, we explored the key ingredients, steps, and tips for making delicious pumpkin muffins. I shared how to mix wet and dry ingredients, ensuring a fluffy texture. Remember to use fresh, seasonal add-ins for variety. Proper storage and reheating keep your muffins tasty. With these insights, you can bake perfect muffins every time. Enjoy the warm, cozy flavors and make them your own!

Pumpkin Spice Muffins

Deliciously spiced muffins made with pumpkin puree, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 0.5 cup vegetable oil
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon salt
  • 1 cup chopped walnuts or pecans (optional)
  • 0.5 cup chocolate chips (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it lightly with oil or cooking spray.
  • In a large mixing bowl, combine the pumpkin puree, vegetable oil, brown sugar, and granulated sugar. Use a whisk to blend these ingredients together until the mixture is smooth and creamy.
  • Add the two large eggs and the vanilla extract to the pumpkin mixture. Whisk again until all the ingredients are well incorporated and the mixture appears uniform.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Make sure there are no lumps in the dry ingredients.
  • Gradually add the dry ingredient mixture to the wet pumpkin mixture, stirring gently with a spatula or wooden spoon. Mix until just combined, being careful not to overmix to ensure fluffy muffins.
  • If desired, gently fold in the chopped walnuts or pecans and the chocolate chips to incorporate some delightful texture and sweetness into the batter.
  • Using a scoop or spoon, evenly distribute the muffin batter into the prepared muffin tin. Fill each muffin cup about 2/3 full to allow for rising during baking.
  • Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
  • When finished baking, remove the muffins from the oven and allow them to cool in the pan for approximately 5 minutes. Afterward, transfer them to a wire rack to cool completely.

Notes

Serve the muffins warm with a pat of butter and a sprinkle of cinnamon sugar on top to enhance the flavor. Pair them with a comforting cup of coffee or tea for the perfect treat!
Keyword baking, muffins, pumpkin, spice