Imagine the warm, inviting aroma of spices filling your kitchen as you bake these delightful pumpkin bread muffins.
Easy to make and wonderfully comforting, they transform simple ingredients into a cozy treat that’s perfect for any occasion.
As the batter rises in the oven, it creates fluffy, tender muffins that are just as pleasing to the eye as they’re to the palate.
Let’s bring this delicious creation to life!
Kitchen Tools Required
- 1 muffin tin
- 12 paper liners
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 spatula
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/4 cup milk
- 1 teaspoon vanilla extract
Cook & Prep Time
To efficiently manage your time while preparing and cooking Pumpkin Bread Muffins, follow this timeline:
- Reading and Preparation (5 minutes)
- Spend a few minutes reading through the entire recipe and gathering all the necessary ingredients and equipment.
- Prep Time (15 minutes)
- Preheat the oven to 350°F (175°C) and line the muffin tin with paper liners.
- In a large mixing bowl, combine the dry ingredients: all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a medium mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil.
- Add the eggs to the sugar mixture and whisk until smooth.
- Stir in the pumpkin puree, milk, and vanilla extract into the wet mixture.
- Gradually fold the wet ingredients into the dry ingredients until just combined.
- Cook Time (25 minutes)
- Divide the batter evenly among the prepared muffin cups.
- Bake in the preheated oven for 20-25 minutes, checking for doneness by inserting a toothpick into the center of a muffin.
- Resting Time (10 minutes)
- Remove the muffins from the oven and let them cool in the tin for 5 minutes.
- Transfer the muffins to a wire rack to cool completely for an additional 5 minutes before serving.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a medium mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
Add the eggs to the sugar mixture and whisk until smooth.
Stir in the pumpkin puree, milk, and vanilla extract into the wet mixture.
Gradually fold the wet ingredients into the dry ingredients until just combined.
Divide the batter evenly among the prepared muffin cups.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the muffins cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely for an additional 5 minutes before serving.
Serving Tips
- Whipped Cream: Add a dollop of whipped cream on top for an indulgent treat.
- Maple Syrup Drizzle: A light drizzle of maple syrup enhances the warm, autumn flavors.
- Cream Cheese Spread: Serve with a spread of tangy cream cheese for a delicious contrast.
- Chai Tea: Pair with a warm cup of chai tea for a cozy, complementary beverage.
- Fresh Berries: Accompany with a side of fresh berries for a burst of freshness and color.
Storage
To store pumpkin bread muffins, place them in an airtight container at room temperature for up to three days.
Refrigerate for up to a week.
Freeze for longer storage.
Freezing
To freeze Pumpkin Bread Muffins, let them cool completely.
Wrap each muffin individually in plastic wrap.
Store the wrapped muffins in airtight containers.
Freeze for up to three months.
Thaw at room temperature.
Reheating
To reheat pumpkin bread muffins, wrap them in a damp paper towel and microwave for 15-20 seconds.
Alternatively, warm them in an oven at 300°F for 5-10 minutes.
Final Thoughts
Pumpkin Bread Muffins are a delightful treat, perfect for fall gatherings or a cozy dessert at home.
These muffins are easy to prepare with a blend of spices that complement the rich pumpkin flavor.
Consider adding nuts or chocolate chips for extra texture. Enjoy them warm or at room temperature.
Frequently Asked Questions
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can use fresh pumpkin instead of canned puree. Cook and puree the pumpkin until smooth. Measure out 1 cup for your recipe. Make certain the puree isn’t too watery; drain excess liquid for a consistent texture.
How Can I Make the Muffins Gluten-Free?
To make the muffins gluten-free, replace all-purpose and whole wheat flour with 1 1/2 cups gluten-free all-purpose flour blend. Ascertain it’s a blend with xanthan gum for structure and adjust the baking time if needed.
What Substitutes Can Be Used for Vegetable Oil?
You can substitute vegetable oil with equal parts of melted coconut oil or unsweetened applesauce. Both maintain moisture and flavor. Coconut oil adds a slight richness, while applesauce offers a subtle sweetness and reduces fat content.
How Can I Make the Muffins Vegan?
To make the muffins vegan, replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) and use plant-based milk. Substitute vegetable oil with coconut oil or applesauce. Confirm all ingredients, like sugar, are vegan-certified.
Can I Add Other Spices to the Muffin Batter?
You can definitely add other spices. Try 1/2 teaspoon ground ginger or cardamom for extra warmth. Make certain the total spice quantity doesn’t exceed 3 teaspoons to maintain balance. Adjust sugar if adding spicier elements for taste harmony.
Pumpkin Bread Muffins
Equipment
- 1 muffin tin
- 12 paper liners
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a medium mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs to the sugar mixture and whisk until smooth.
- Stir in the pumpkin puree, milk, and vanilla extract into the wet mixture.
- Gradually fold the wet ingredients into the dry ingredients until just combined.
- Divide the batter evenly among the prepared muffin cups.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes.
- Transfer the muffins to a wire rack to cool completely for an additional 5 minutes before serving.
Notes
