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- 1 cup canned pumpkin puree - ½ cup vegetable oil - 1 cup brown sugar, packed - ½ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ¼ teaspoon salt Canned pumpkin puree is the star here. It gives the muffins their lovely orange color. The vegetable oil adds moisture, making every bite soft. I mix brown sugar and granulated sugar for sweetness and depth. Eggs and vanilla bring richness and flavor. The flour and leavening agents help your muffins rise. Baking soda and baking powder work together to create light, fluffy muffins. - 1 cup chopped walnuts or pecans (optional) - ½ cup chocolate chips (optional) If you want to add texture, consider nuts or chocolate chips. Walnuts or pecans add crunch and a nutty taste. Chocolate chips bring sweetness and a fun twist. You can choose one or both! - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger Spices are key to great flavor. Ground cinnamon gives warmth and sweetness. Nutmeg adds a hint of nutty depth. Ginger brings a bit of spice to the mix. Fresh spices make a big difference in taste. Always use fresh spices for the best flavor! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This ensures even baking. While the oven heats, prepare your muffin tin. You can use paper liners or grease the tin lightly. This step helps prevent sticking and makes cleanup easy. In a large bowl, whisk together 1 cup of pumpkin puree, ½ cup of vegetable oil, 1 cup of brown sugar, and ½ cup of granulated sugar. Mix until the mixture is smooth. Next, add 2 large eggs and 1 teaspoon of vanilla extract. Whisk again until everything combines well. This mixture gives the muffins moisture and flavor. In another bowl, mix 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and spices. Use 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground ginger, and ¼ teaspoon of salt. Stir these dry ingredients well. Gradually add this mix to the wet ingredients. Stir gently until just combined. Do not overmix, as this keeps your muffins light and fluffy. If you want to add extra texture, fold in 1 cup of chopped walnuts or pecans and ½ cup of chocolate chips. Then, evenly distribute the batter into your prepared muffin tin. Fill each cup about two-thirds full. Bake in the preheated oven for 18-20 minutes. Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, your muffins are ready. Let them cool in the pan for about 5 minutes before transferring them to a wire rack. To get the best texture, do not overmix the batter. When you combine your wet and dry ingredients, stir gently. You want some lumps to remain. Overmixing leads to tough muffins. Make sure your oven is at the right temperature. Preheat to 350°F (175°C) before baking. An oven thermometer helps ensure accuracy. You can add more spices to boost flavor. Consider using allspice or cloves. These spices add warmth and depth. Serve your muffins warm. A pat of butter on top makes them extra tasty. Enjoy with coffee or tea for a perfect pairing. Store muffins in an airtight container. This keeps them fresh for up to three days. When reheating, use the microwave. Heat them for about 10 seconds. This warms them without drying them out. For a crispy top, pop them in the oven for a few minutes. Pro Tips Perfect Pumpkin Purée: Use 100% pure pumpkin purée for the best flavor; avoid pumpkin pie filling as it contains added sugars and spices. Mixing Method: Be careful not to overmix the batter; gently fold in the dry ingredients to keep your muffins light and fluffy. Nutty Additions: Toast your walnuts or pecans before adding them to enhance their flavor and add a delightful crunch to your muffins. Storage Tips: Store your muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer freshness. {{image_2}} You can easily make these muffins gluten-free. Just swap the all-purpose flour with a gluten-free flour blend. Look for blends that contain xanthan gum. This helps mimic the texture of regular flour. You can use one-to-one ratios. This means if the recipe calls for two cups of flour, you use two cups of gluten-free blend. Your muffins will still be soft and tasty. To make these muffins vegan, you need to replace the eggs and dairy. Use flaxseed meal or chia seeds mixed with water as an egg substitute. One tablespoon of flaxseed meal and three tablespoons of water equal one egg. For dairy, use plant-based milk like almond or soy milk. You can also use coconut oil instead of vegetable oil. These swaps keep your muffins moist and flavorful. Want to add a twist? Try mixing in fresh cranberries, apples, or nuts. These ingredients bring a burst of flavor. You can also add spices like cardamom or cloves for a unique taste. Feel free to experiment. Each season brings a new chance to be creative. Enjoy your muffins with a cup of tea or coffee. To keep your muffins fresh for a few days, place them in an airtight container. This helps lock in moisture. You can also wrap them in plastic wrap. Always store them at room temperature. Avoid the fridge, as it can make them dry. If you want, add a slice of bread to help keep them soft. For long-term storage, freezing is your best option. First, let the muffins cool completely. Then, wrap each muffin in plastic wrap. Place them in a freezer bag or container. Remove as much air as you can. They can last up to three months in the freezer. To thaw, simply leave them on the counter for a few hours. You can also heat them in the microwave for about 20-30 seconds. This keeps the texture nice and soft. To check if muffins are still good, look for mold or off smells. Fresh muffins should smell sweet and spicy. If they feel dry or hard, they might not taste good. The best way to enjoy them is when they are fresh. If they pass the smell and feel test, you’re good to go! Classic pumpkin muffins stay fresh for about 3 to 5 days at room temperature. Store them in an airtight container. For longer storage, keep them in the fridge for up to a week. If you want to keep them longer, you can freeze the muffins. They last up to 3 months in the freezer. Just wrap them tightly in plastic wrap and place them in a freezer bag. To enjoy them later, thaw at room temperature or warm them in the microwave for a few seconds. Yes, you can make these muffins ahead of time. They taste great even after a day or two. Bake them, then cool completely before storing. Keep them in an airtight container. If you want to reheat, pop them in the microwave for about 10-15 seconds. You can also toast them lightly in an oven. This brings back that fresh-baked taste and warmth. If you can't find pumpkin puree, you can use other ingredients. Mashed sweet potatoes work well and give a similar flavor. You can also use butternut squash puree. If you want a lighter option, use applesauce. Just keep in mind that different substitutes can change the muffin's taste and texture a bit. Yes, you can use other sweeteners! Maple syrup or honey can replace granulated sugar. Use about ¾ cup of sweetener for every cup of sugar. Coconut sugar is a nice swap for brown sugar. It adds a caramel-like flavor. Just know that these substitutes can change the muffin texture. They might be a bit denser or moister. Experiment to find what you like best! You’ve learned how to make classic pumpkin muffins from scratch. We covered the main ingredients, spices, add-ins, and even variations. I shared tips to achieve the perfect texture and enhance flavor. You can store these muffins for short and long periods, ensuring they stay fresh. Remember, don’t be afraid to make them your own with your favorite flavors. Now, grab your ingredients and start baking delicious muffins that everyone will love! Enjoy your creation!

Pumpkin Spice Muffins

Deliciously spiced muffins perfect for fall, made with pumpkin puree and warm spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 180 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • ½ cup vegetable oil
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 cup chopped walnuts or pecans (optional)
  • ½ cup chocolate chips (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  • In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, brown sugar, and granulated sugar until smooth.
  • Add the eggs and vanilla extract, whisking again until well combined.
  • In a separate bowl, mix together the flour, baking soda, baking powder, spices (cinnamon, nutmeg, ginger), and salt.
  • Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix.
  • If using, fold in the chopped nuts and chocolate chips for added texture and sweetness.
  • Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about ⅔ full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm with a pat of butter and a sprinkle of cinnamon sugar on top for an added touch. Enjoy with a cup of coffee or tea!
Keyword baking, fall, muffins, pumpkin, spice