Pumpkin Muffins
Indulge in the warm, comforting flavors of pumpkin muffins, perfect for any season but especially delightful in fall. These muffins are moist, fluffy, and spiced just right, making them an ideal treat for breakfast or an afternoon snack. With the natural sweetness of pumpkin and a hint of cinnamon, you’ll find yourself reaching for another one. Let’s dive into this easy-to-follow recipe that will leave your kitchen smelling amazing!
Ingredients
– 1 cup canned pumpkin puree
– 2 cups all-purpose flour
– 1 cup sugar
– 1/2 cup vegetable oil
– 2 large eggs
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon nutmeg
– 1/2 teaspoon salt
– 1/2 cup chopped walnuts or chocolate chips (optional)
Servings and Cooking Time
This recipe makes 12 muffins. Preparation time is about 15 minutes, and cooking time is approximately 20-25 minutes.
Nutritional Value
Each pumpkin muffin (1 muffin, about 100g) contains approximately:
– Calories: 200
– Total Fat: 8g
– Saturated Fat: 1g
– Carbohydrates: 31g
– Sugars: 10g
– Protein: 3g
This nutritional information is for one muffin.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the pumpkin puree, sugar, and vegetable oil.
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. If desired, fold in walnuts or chocolate chips.
7. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
8. Bake for 20-25 minutes or until a toothpick comes out clean.
9. Remove from the oven and let cool in the pan for 5 minutes.
10. Transfer muffins to a wire rack to cool completely.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, maple syrup or honey can replace sugar for a natural sweetness. Dairy-free options like almond milk can be used instead of regular milk.
Serving and Pairings
These pumpkin muffins pair wonderfully with a warm cup of coffee or tea. They also make a great addition to a brunch spread or can be enjoyed with a smear of cream cheese or butter.
Storage and Reheating
Store pumpkin muffins in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven.
Cooking Mistakes
- Not measuring ingredients accurately can lead to dense muffins.
- Overmixing the batter can make muffins tough.
- Baking at the wrong temperature can affect texture.
- Skipping the cooling time can result in gummy muffins.
- Using expired baking soda or powder can prevent rising.
Helpful Tips
- Use fresh spices for the best flavor.
- Let the pumpkin puree drain if it’s too watery.
- Experiment with add-ins like dried cranberries or seeds.
- Always preheat your oven before baking.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin can be roasted and pureed, but it may have a different moisture content than canned pumpkin.
How can I make these muffins gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Ensure it includes xanthan gum for proper texture.
What can I do if my muffins are too dry?
If your muffins turn out dry, ensure you’re measuring flour correctly and not overbaking them. Adding an extra egg can also help retain moisture.
Can I make mini pumpkin muffins?
Absolutely! Simply reduce the baking time to about 10-15 minutes for mini muffins.
How do I know when my muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they are done.
Conclusion
These pumpkin muffins are a delightful treat that captures the essence of fall. With their moist texture and rich flavor, they are perfect for any occasion. Enjoy them fresh out of the oven or as a quick snack throughout the week. Happy baking!
Pumpkin Muffins
Ingredients
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the pumpkin puree, sugar, and vegetable oil.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- If desired, fold in walnuts or chocolate chips.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes.
- Transfer muffins to a wire rack to cool completely.
