Picture the warm aroma of cinnamon and nutmeg wafting through your kitchen as soft, golden pumpkin muffins rise in the oven.
There’s something comforting and heartwarming about homemade baked goods, especially when they’re as simple to make as these muffins.
With just a few pantry staples, you’ll watch these ingredients transform into a cozy breakfast treat.
Ready to enjoy the delightful warmth of homemade pumpkin muffins? Let’s bring this dish to life!
Kitchen Tools Required
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 muffin tin (12-cup)
- 12 paper muffin liners
- 1 cooling rack
- 1 spoon or spatula
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
Cook & Prep Time
To efficiently manage your time while making homemade pumpkin muffins, you can follow this timeline:
- Reading & Preparation (5 minutes):
- Quickly read through the recipe and gather all the necessary ingredients and equipment.
- Preheating & Lining (5 minutes):
- Preheat the oven to 350°F (175°C).
- Line the 12-cup muffin tin with paper liners.
- Mixing Dry Ingredients (3 minutes):
- In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Mixing Wet Ingredients (3 minutes):
- In a medium mixing bowl, whisk together the eggs, pumpkin puree, vegetable oil, orange juice, and vanilla extract.
- Combining Ingredients (2 minutes):
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Filling Muffin Cups (2 minutes):
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Baking (25 minutes):
- Place the muffin tin in the preheated oven and bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cooling in Tin (5 minutes):
- Remove the muffins from the oven and let them cool in the tin for 5 minutes.
- Cooling on Rack (10 minutes):
- Transfer the muffins to a cooling rack and let them cool for an additional 10 minutes before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners.
In a large mixing bowl, combine flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In a medium mixing bowl, whisk together eggs, pumpkin puree, vegetable oil, orange juice, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 25 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 tin for 5 minutes.
Transfer the muffins to a cooling rack and let them cool for an additional 10 minutes before serving.
Serving Tips
- Butter or Cream Cheese Spread: Enhance the flavor of the muffins by serving them with a smear of butter or cream cheese.
- Warm Apple Cider: Pair your muffins with a glass of warm apple cider for a cozy, autumn-inspired breakfast.
- Yogurt and Fresh Fruit: Serve alongside a bowl of yogurt and fresh fruit for a balanced and nutritious meal.
- Maple Syrup Drizzle: For an extra touch of sweetness, drizzle a little maple syrup over the muffins.
- Coffee or Tea: Enjoy the muffins with a hot cup of coffee or tea to complement their warm spices.
Storage
To store homemade pumpkin muffins, place them in an airtight container at room temperature for up to 3 days.
For longer storage, freeze them for up to 3 months.
Freezing
To freeze pumpkin muffins, allow them to cool completely.
Wrap each muffin in plastic wrap.
Place them in an airtight container or freezer bag.
Freeze for up to three months.
Reheating
To reheat homemade pumpkin muffins, place them in a preheated oven at 350°F for 5-10 minutes.
Or microwave individually for 15-20 seconds to maintain their moistness.
Final Thoughts
Enjoy your homemade pumpkin muffins with a warm cup of coffee or tea.
They make for a delightful treat any time of the day.
Whether you’re serving them for breakfast, brunch, or a snack, these muffins are sure to be a hit.
Don’t forget to share with family and friends. Happy baking!
Frequently Asked Questions
Can I Substitute Canned Pumpkin Puree With Fresh Pumpkin?
You can substitute fresh pumpkin for canned puree. Simply roast and puree the pumpkin, ensuring it’s smooth and consistent. Use an equal volume, but drain excess liquid first. This maintains the recipe’s balance and flavor integrity.
How Can I Make These Muffins Gluten-Free?
Substitute all-purpose flour with 1 3/4 cups of gluten-free all-purpose flour blend. Make certain it’s a blend containing xanthan gum for structure. Follow the same mixing and baking instructions. Your muffins will remain delicious and gluten-free.
What Can I Use Instead of Orange Juice?
Replace 1/4 cup orange juice with 1/4 cup apple juice or 1/4 cup milk for a milder flavor. Make certain you maintain the liquid ratio to keep the batter consistency and muffin texture just right.
Are There Any Dairy-Free Alternatives for This Recipe?
You can make this recipe dairy-free by ensuring your ingredients are plant-based. Use almond milk or coconut milk instead of any dairy milk. Replace any butter with a dairy-free margarine or coconut oil for similar results.
How Do I Make the Muffins More Moist?
To make the muffins more moist, increase pumpkin puree to 1 1/4 cups, reduce flour to 1 1/2 cups, and add 1/4 cup applesauce. Mix until just combined to avoid overmixing. Adjust baking time if necessary.
Homemade Pumpkin Muffins
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 muffin tin 12-cup
- 12 Paper muffin liners
- 1 Cooling rack
- 1 Spoon or spatula
Ingredients
- 1 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, combine flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a medium mixing bowl, whisk together eggs, pumpkin puree, vegetable oil, orange juice, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 25 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 tin for 5 minutes.
- Transfer the muffins to a cooling rack and let them cool for an additional 10 minutes before serving.
Notes
