Pumpkin Muffins Recipe

Introduction

Pumpkin muffins are a classic fall treat that everyone loves. With the warm and cozy aroma of cinnamon and nutmeg, these muffins are perfect for breakfast or snack time. They are also a great way to use up leftover pumpkin puree from making pumpkin pie or other desserts. In this recipe, we will show you how to make soft, moist and delicious pumpkin muffins that are easy to prepare and bake.

Ingredients

Here are the ingredients you will need to make 12 pumpkin muffins:

• 300g all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/2 tsp salt
• 2 eggs
• 200g brown sugar
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup milk

Instructions

1. Preheat oven to 200°C (400°F) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt.
3. In another bowl, beat eggs and sugar until light and fluffy. Add pumpkin puree, oil and milk; mix well.
4. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
5. Scoop batter into muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Variations

• Streusel-topped pumpkin muffins: Mix together 1/4 cup flour, 1/4 cup brown sugar, 1/2 tsp cinnamon and 2 tbsp cold butter until crumbly. Sprinkle over muffin batter before baking.
• Cream cheese-filled pumpkin muffins: Beat 4 oz cream cheese, 1/4 cup sugar and 1 egg until smooth. Fill muffin cups halfway with batter, spoon cream cheese mixture on top, then cover with more batter.
• Vegan pumpkin muffins: Replace eggs with 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water) and milk with non-dairy milk. Use maple syrup instead of brown sugar.
• Gluten-free pumpkin muffins: Use gluten-free flour blend instead of all-purpose flour.

Conclusion

These pumpkin muffins are a delightful treat for fall, Halloween or Thanksgiving. They are easy to make, moist and fluffy, with a rich pumpkin flavor and warm spices. Enjoy them for breakfast or snack time, or share them with family and friends. Try the variations to add some variety and customization to your muffins. Happy baking!

FAQ

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree instead of canned pumpkin puree. Cut the pumpkin into small pieces, bake it until soft, and then blend it until smooth.

Can I use a different type of flour instead of all-purpose flour?

You can substitute all-purpose flour for whole wheat flour, oat flour, or gluten-free flour. However, keep in mind that the texture and taste of the muffins may be slightly different.

How long do the muffins last?

The muffins can be stored in an airtight container at room temperature for up to 3 days. Alternatively, you can freeze the muffins for up to 3 months.

Can I add nuts to the muffins?

Yes, you can add chopped nuts such as pecans or walnuts to the muffin batter for extra flavor and crunch.

Can I use a different type of sweetener instead of sugar?

You can use honey, maple syrup, or agave nectar instead of sugar. Keep in mind that the sweetness level and texture of the muffins may be slightly different.

Can I add spices like cinnamon or nutmeg?

Yes, you can add spices such as cinnamon, nutmeg, or allspice to the muffin batter for extra flavor.

Can I use a different type of oil instead of vegetable oil?

You can use coconut oil, canola oil, or melted butter instead of vegetable oil. Keep in mind that the taste and texture of the muffins may be slightly different.

Can I make mini muffins instead of regular-sized muffins?

Yes, you can use a mini muffin pan instead of a regular muffin pan. Keep in mind that the baking time may be shorter for mini muffins.

Can I add chocolate chips to the muffins?

Yes, you can add chocolate chips to the muffin batter for a sweet and indulgent twist.

Can I use a different type of milk instead of cow’s milk?

You can use almond milk, soy milk, or coconut milk instead of cow’s milk. Keep in mind that the taste and texture of the muffins may be slightly different.