Ready in: 40 minutes · Serves: 12 · Technique: Baking · Storage: Airtight container for up to 3 days.
Quick Answer
For deliciously spiced pumpkin muffins, mix wet and dry ingredients separately, combine, bake, and enjoy the warm, aromatic results.
The crisp autumn air in New York City makes me crave all things pumpkin, and these Spiced Baked Pumpkin Muffins are my favorite indulgence as the holiday season approaches. As the leaves turn golden and the scent of cinnamon wafts through my kitchen, I find joy in baking a batch of these delightful muffins. They are the perfect treat to share during family gatherings or cozy evenings in with a cup of tea.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Perfectly captures the essence of fall with warm spices and pumpkin flavor.
- Ideal for family gatherings or cozy evenings paired with a cup of tea.
- Easy to make with straightforward ingredients that promise delightful results.
- Versatile: customize with chocolate chips or nuts for added texture.
- Maintains freshness for days or can be frozen for future enjoyment.
Ingredients
Gather the following ingredients for a delicious batch of Spiced Baked Pumpkin Muffins:
Wet Ingredients
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ 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
- Optional: chocolate chips or nuts for added texture
How to Make Spiced Baked Pumpkin Muffins (Step-by-Step)
Follow these simple steps to create your delicious muffins:
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). The warmth will create a cozy atmosphere as the aroma of the muffins fills your home in a little while.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. I like to use a whisk to beat everything together until it transforms into a smooth, glossy mixture that promises moistness in every bite.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. The spices will waft up and envelop you-the very essence of fall!
Step 4: Blend the Mixtures
Gradually fold the dry ingredients into the wet ingredients. Be gentle here; I usually use a rubber spatula to carefully combine them until just a few streaks of flour remain. The batter should look thick and luscious.
Step 5: Add Extras
This is when I often fold in chocolate chips or nuts for a delightful crunch. The choice is yours, but I find that chocolate adds a wonderful richness that pairs beautifully with pumpkin.
Step 6: Prepare the Muffin Pan
Grease a muffin tin or line it with paper liners. I always give each cavity a good spray of cooking oil to ensure easy removal.
Step 7: Fill the Muffin Cups
Using a spoon or scoop, fill each cup about two-thirds full with the batter. This is where anticipation builds as you imagine the warm muffins rising in the oven.
Step 8: Bake
Bake the muffins for 18-20 minutes, or until the edges are golden brown, and a toothpick inserted into the center comes out clean. Keep an ear out for the gentle sounds of baking as the aroma envelops your kitchen, signaling that goodness is on the way!
Step 9: Cool
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Savor the moment as the warm muffins cool, and the scent lingers in the air.
Common Mistakes to Avoid
- Using pumpkin pie filling instead of pure pumpkin puree-this can lead to overly sweet muffins.
- Forgetting to grease the muffin tin, which can result in the muffins sticking.
- Overfilling the muffin cups, causing muffins to overflow and bake unevenly.
Tips and Tricks for Success
- Experiment with spices; adding a touch of allspice or clove can give your muffins a unique twist.
- Don't overmix the batter; mix until just combined for a fluffy texture.
- Store leftover muffins in an airtight container at room temperature for up to three days, or freeze them for up to three months.
- Always keep a can of pumpkin puree on hand for spontaneous baking.
Variations
- Substitute half of the all-purpose flour with whole wheat flour for added nutrition.
- Add in dried cranberries or raisins for a fruity twist.
- Use maple syrup instead of brown sugar for a different sweetness profile.
- Try different nuts like pecans or walnuts for added crunch.
How to Serve
- Serve warm with a pat of butter or a drizzle of honey.
- Pair with a warm cup of tea or coffee for a cozy afternoon treat.
- Top with a sprinkle of powdered sugar for a festive presentation.
Make Ahead and Storage
- Make Ahead: Prepare the batter in advance and store it in the refrigerator for up to 24 hours before baking.
- Storage: Store leftover muffins in an airtight container at room temperature for up to three days.
- Reheating: Reheat in the microwave for 10-15 seconds or in an oven at 350°F (175°C) for 5-7 minutes until warmed through.
- Freezing: Freeze muffins for up to three months. Let them cool completely before placing them in a zip-top bag.
Recipe Notes / What I Learned
While testing these muffins, I discovered that embracing the imperfections of baking is part of the joy. Each batch is unique, and there's always room for creativity in the kitchen. I now always keep a can of pumpkin puree on hand for spontaneous baking that brightens the day!
Yield and Serving Size
Yield: 12 muffins · Serving Size: 1 muffin
Nutrition Snapshot
Estimated Nutrition Per Serving: ~180 calories · 2g protein · 28g carbs · 7g fat
Recipe by:
Deliciously Spiced Baked Pumpkin Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
- Gradually fold the dry ingredients into the wet ingredients.
- Fold in chocolate chips or nuts if desired.
- Grease a muffin tin or line it with paper liners.
- Fill each cup about two-thirds full with the batter.
- Bake for 18-20 minutes, until golden brown and a toothpick comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack.
Notes
FAQs
1. Can I use regular pumpkin instead of pumpkin puree?
No, it's best to use pure pumpkin puree, not regular pumpkin, as that won't have the right consistency for the muffins.
2. What can I substitute for vegetable oil?
You can use melted coconut oil or applesauce as a healthier alternative to vegetable oil.
3. How can I make these muffins gluten-free?
To make the muffins gluten-free, substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
4. Can I add seeds or dried fruit instead of chocolate chips?
Absolutely! Feel free to add seeds like pumpkin or sunflower seeds, or even dried fruits like cranberries or raisins for added flavor.
5. How can I prevent my muffins from sticking to the pan?
Be sure to grease the muffin tin well or use parchment liners to ensure easy release without sticking.
