Autumn Spice Pumpkin Muffins
Autumn Spice Pumpkin Muffins are the perfect way to embrace the cozy flavors of fall. With a delightful blend of spices and a moist, tender crumb, they make a comforting treat for any day of the week. Packed with pumpkin goodness and warm spices, these muffins will surely become a seasonal favorite.
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Ingredients for Autumn Spice Pumpkin Muffins
The star of the show is, of course, the pumpkin puree. It adds moisture and a subtle earthy sweetness to the muffins. The combination of granulated sugar and brown sugar provides a balanced sweetness and a hint of molasses flavor. Vegetable oil keeps the muffins tender, while eggs help bind everything together. A dash of vanilla extract enhances the overall flavor.
The dry ingredients include all-purpose flour, which forms the structure, and baking soda to help the muffins rise. The trio of ground cinnamon, nutmeg, and cloves infuses the classic warmth and spice of autumn. A pinch of salt balances the flavors, and a splash of milk ensures the batter is smooth and easy to work with. If you like a bit of texture, add some chopped pecans.
Autumn Spice Pumpkin Muffins Tips & Tricks
- Use room temperature eggs for a smoother batter.
- Don’t skip the paper liners; they make it easier to remove the muffins.
- If you want to boost the spice, add a pinch more cinnamon.
- Check your muffins at the 20-minute mark to prevent overbaking.
Serving Ideas for Autumn Spice Pumpkin Muffins
These muffins are delightful on their own or served with a dollop of whipped cream cheese or butter. For a cozy breakfast, pair them with a hot cup of chai tea or a pumpkin spice latte. They also make a great addition to a brunch spread with scrambled eggs and a fresh fruit salad.
Frequently Asked Questions
- Can I use fresh pumpkin instead of canned?
- Yes, you can use fresh pumpkin puree, but make sure to drain any excess moisture to avoid a too-wet batter.
- How do I store these muffins?
- Keep them in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Can I make them gluten-free?
- Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.
Autumn Spice Pumpkin Muffins Recipe Walkthrough
First things first, preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. This way, everything will be ready once your batter is good to go. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This step ensures that the spices are evenly distributed — nobody wants a clump of nutmeg in one bite!
Next, grab a large bowl and mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. This mixture should look like a rich, velvety pumpkin soup. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir just until combined; overmixing can lead to tough muffins.
If you’re adding pecans, gently fold them in now. This adds a lovely crunch that pairs beautifully with the spiced pumpkin. Pour the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let them cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Why This Autumn Spice Pumpkin Muffins Works
- Uses simple pantry ingredients you likely already have.
- Perfectly moist with just the right amount of sweetness.
- Warm, inviting aroma that fills your kitchen.
- Quick to make — ready in under 30 minutes.
- Customizable with optional pecans for a nutty crunch.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 cup milk
- 1/2 cup chopped pecans (optional)
Step-by-step Instructions
- 1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- 2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- 3. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- 4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and stir until just combined.
- 5. Fold in the chopped pecans if using.
- 6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- 7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.