Perfectly Moist Pumpkin Muffins Recipe

As the leaves begin to change and the crispness of fall fills the air, what better way to embrace the season than with a warm batch of pumpkin muffins? Perfectly moist and rich with the flavors of autumn spices, these muffins are incredibly easy to make and bring a delightful aroma to your kitchen.

Whether you’re hosting a cozy brunch or just looking for a seasonal snack, this recipe promises to deliver on taste while keeping things simple. Let’s dive into the world of pumpkin goodness and bake up some magic!

Nutrition Facts

Per 100 g serving, this pumpkin muffin recipe contains approximately:

• Calories: 220
• Protein: 3 g
• Carbs: 30 g
• Fat: 10 g

Ingredients

For the Muffin Batter

• 1 cup (240 ml) pumpkin puree
• 1/2 cup (120 ml) vegetable oil
• 2 large eggs
• 1 cup (200 g) granulated sugar
• 1 1/2 cups (190 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C).

Begin by preheating the oven, ensuring it reaches an even temperature, which is crucial for evenly baked muffins.

2. Prepare your muffin tin.

Line a 12-cup muffin pan with paper liners or lightly spray with a non-stick cooking spray. This saves time and reduces clean-up later.

3. Whisk the wet ingredients.

In a large mixing bowl, combine the pumpkin puree, vegetable oil, eggs, and granulated sugar. Whisk together until the mixture is smooth and well-incorporated.

4. Mix the dry ingredients.

In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures even distribution of the leavening agents and spices.

5. Combine wet and dry ingredients.

Gradually add the dry ingredients into the wet mixture, stirring gently to avoid overmixing. Mix just until the flour disappears and the batter is smooth.

6. Fill the muffin cups.

Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full to allow space for rising.

7. Bake the muffins.

Place the muffin pan into the preheated oven and bake for approximately 20 minutes. The muffins are done when a toothpick inserted into the center comes out clean.

8. Cool and enjoy.

Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm, or store for later!

Tips for Variations or Side Dishes

• Add-ins: Customize your muffins by folding in a half cup of chocolate chips or chopped nuts like pecans or walnuts after combining the wet and dry ingredients.
• Glaze it up: For an extra touch of sweetness, try drizzling a simple glaze made from powdered sugar and milk over the cooled muffins.
• Spice it: If you’re feeling adventurous, add a pinch of ground ginger or cloves for an added depth of flavor.

For a complete fall-inspired breakfast, pair these pumpkin muffins with a hot cup of apple cider or a spiced latte!

Serving Suggestions

These pumpkin muffins are best served warm, allowing their rich flavors to shine. They make a delightful breakfast treat or a convenient on-the-go snack. For a more indulgent serving, try spreading a dollop of cream cheese frosting on top. If you’re hosting a gathering, arrange them on a decorative platter alongside fresh fruit for a vibrant autumn spread.

If you enjoy baked goods with similar textures and flavors, consider trying our homemade banana bread recipe for another delicious treat.

FAQ

1. Can I use fresh pumpkin instead of canned puree?

Absolutely! To use fresh pumpkin, peel, cube, and steam a small pumpkin until tender. Then, blend until smooth. However, make sure to drain any excess liquid to avoid a watery batter.

2. How should I store leftover muffins?

Store any leftovers in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate them, or freeze for up to 3 months, allowing them to thaw at room temperature before serving.

3. Can I substitute the vegetable oil with another type of oil?

Yes, melted coconut oil or unsalted butter can be good alternatives, but they may slightly alter the texture and taste of the muffins.

4. What if I want to make the recipe healthier?

Try replacing half of the all-purpose flour with whole wheat flour, or substitute the sugar with maple syrup or honey for a natural sweetness.

With just a few steps and readily available ingredients, you’ll have tender, flavorful pumpkin muffins to savor the season. Happy baking!