Pumpkin Spice Muffins

$- 1 cup pumpkin puree - 2/3 cup brown sugar - 1/3 cup granulated sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 tablespoon pumpkin pie spice - 1/2 teaspoon salt - Optional additions: 1/2 cup chopped walnuts or pecans, 1/2 cup chocolate chips When I make pumpkin spice muffins, I choose high-quality pumpkin puree. You can use fresh pumpkin, but canned puree works well. Look for brands with no added sugar or spices. Always check the label for quality. Fresh ingredients make a big difference. Fresh eggs give the muffins a nice rise. Fresh spices also add a strong flavor. If you can, buy whole spices and grind them yourself. Each muffin is about 200 calories. They contain around 8 grams of fat, 30 grams of carbs, and 3 grams of protein. Pumpkin is great for your health. It is low in calories but high in vitamins. Pumpkin spice adds flavor and has some health benefits too. Spices like cinnamon may help with digestion and blood sugar control. Enjoy these muffins as a tasty treat that also offers some nutrition! For the full recipe, check out the Cozy Pumpkin Spice Muffins section. 1. Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing each cup with non-stick spray. This step helps the muffins release easily after baking. 2. In a large bowl, mix the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk these ingredients together until the mixture is smooth. 3. In another bowl, sift together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt. Sifting removes lumps and helps mix the dry ingredients well. 1. Gradually add the dry mixture to the wet mixture. Use a spatula to fold them together gently. Be careful not to overmix, as this makes muffins dense. 2. If you want, fold in chopped walnuts or pecans and/or chocolate chips. These add great texture and flavor. 1. Using a scoop, fill each muffin cup about 3/4 full. This allows the muffins to rise without overflowing. 2. Place the muffin tin in the oven and bake for 18-22 minutes. To check if they are done, insert a toothpick into the center of a muffin. It should come out clean or with just a few moist crumbs. 3. After baking, let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the lovely smell as they cool. For the full recipe, refer to the Cozy Pumpkin Spice Muffins section above. To make light muffins, avoid overmixing the batter. Stir just until you see no dry flour. This keeps air in the batter. Air gives muffins their fluffy texture. Testing for doneness is simple. Insert a toothpick into the center of a muffin. If it comes out clean, your muffins are ready. If there are crumbs, bake for a few more minutes. You can add spices to boost flavor. Try cinnamon, nutmeg, or even a dash of ginger. These spices make your muffins warm and cozy. For dietary needs, there are easy swaps. Use almond flour or oat flour for gluten-free muffins. To make them vegan, replace eggs with applesauce or flaxseed meal. Both options work well in this recipe. Don’t throw away leftover pumpkin puree! It’s great in many dishes. Add it to smoothies for a creamy texture. You can mix it into soups for added flavor. Try using it in pancakes or waffles too. The options are endless! {{image_4}} I love to play with flavors in my pumpkin spice muffins. Adding chocolate chips turns them into a sweet treat. The rich chocolate blends well with the warm spices. You can also try nutty variations. Chopped walnuts or pecans add a nice crunch. They complement the soft muffin texture perfectly. Both options make the muffins even more enjoyable. You can easily adjust this recipe for different diets. For gluten-free muffins, use a gluten-free flour blend. This keeps the texture light and fluffy. If you want vegan muffins, substitute the eggs. You can use flaxseed meal or applesauce instead. Both options work well and keep the muffins moist. These adjustments make the recipe more inclusive. Pairing your muffins with drinks enhances the experience. Coffee and tea go well with these warm muffins. I also love to make muffin parfaits. Layer muffin pieces with yogurt and fruit for a fun twist. You can add toppings like cream cheese frosting or a sprinkle of cinnamon. These ideas make your muffins even more inviting and delicious. To keep your pumpkin spice muffins fresh, store them at room temperature. Place them in an airtight container. This helps maintain their moisture and flavor. You can also wrap them in plastic wrap. Just be sure they cool completely before wrapping. If you want to enjoy these muffins later, freeze them. To do this, wrap each muffin in plastic wrap, then place them in a freezer bag. This keeps them fresh for about three months. When you're ready to eat, thaw them in the fridge overnight. You can also microwave them for 20-30 seconds to warm them up. These muffins stay fresh for about three days at room temperature. If stored properly in the fridge, they can last up to a week. Watch for signs of spoilage. If they smell off or have mold, it’s best to toss them. Enjoy your cozy pumpkin spice muffins while they are at their best! For the full recipe, check out the recipe section. To make fluffy muffins, mix wet and dry ingredients well, but do not overmix. Use room temperature eggs for better rise. Choose all-purpose flour for the right texture. Baking powder and baking soda help with fluffiness. They create air pockets during baking. This gives your muffins a light, soft bite. Yes, you can use fresh pumpkin. Start by roasting a pumpkin until soft, then puree it. Fresh pumpkin gives a richer flavor. However, it may have more moisture than canned. Adjust the liquids in your recipe if needed. Canned pumpkin is more convenient and consistent in texture. You can use several egg substitutes. For one egg, try 1/4 cup of unsweetened applesauce or mashed banana. Ground flaxseed mixed with water works too—1 tablespoon flaxseed with 2.5 tablespoons water. Each option adds moisture but changes flavor slightly. Choose what fits your taste best. To prevent sticking, grease the muffin tin well. Use non-stick spray or butter. You can also line the tin with paper liners for easy removal. Allow muffins to cool for a few minutes before taking them out. This helps them release easily without breaking. Absolutely! You can add chopped walnuts, pecans, or chocolate chips for extra flavor. Dried fruits like cranberries or raisins also work well. If you add too much, the muffins may become dense. So, stick to about 1/2 cup of mix-ins. Enjoy experimenting with your favorite flavors! You learned how to make delicious pumpkin muffins from scratch. We covered the key ingredients, preparation steps, and tips for success. Remember to select high-quality ingredients for the best taste. Don’t forget the options for dietary needs and creative variations. With these tips, you can enjoy tasty muffins anytime. I hope you feel ready to bake and try these ideas. Enjoy your pumpkin muffins fresh, and share them with friends!$

Get ready to cozy up with these delicious Pumpkin Spice Muffins! Made with pumpkin puree and warm spices, this easy recipe combines sweetness and flavor in every bite. Whether you enjoy them plain or with chocolate chips and nuts, these muffins are perfect for fall. Follow our simple step-by-step guide to bake 12 irresistible treats that will fill your kitchen with delightful aromas. Click through to explore the full recipe and make your home feel warm and inviting!

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Ingredients

1 cup pumpkin puree

2/3 cup brown sugar

1/3 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon pumpkin pie spice

1/2 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips (optional)

Instructions

Preheat your oven to 350°F (175°C). Prepare a muffin tin by either lining it with paper liners or lightly greasing each cup with non-stick spray to prevent sticking.

In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, vegetable oil, large eggs, and vanilla extract. Whisk these ingredients together until the mixture is smooth and evenly blended.

In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt. This will help to eliminate any lumps and ensure even distribution of the dry ingredients.

Gradually introduce the dry mixture into the wet mixture, using a spatula to fold them together gently until just combined. Be cautious not to overmix, as this can lead to dense muffins.

If desired, carefully fold in the chopped walnuts or pecans and/or the chocolate chips for added texture and flavor.

Using a scoop or ladle, fill each muffin cup in the prepared tin about 3/4 full, leaving some room for the muffins to rise during baking.

Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check for doneness, insert a toothpick into the center of one muffin; it should come out clean or with just a few moist crumbs.

Once baked, allow the muffins to cool in the tin for about 5 minutes. Then, transfer them to a wire cooling rack to cool completely and enjoy the delightful aroma.

Prep Time: 15 mins | Total Time: 45 mins | Servings: 12 muffins

- Presentation Tips: For a charming presentation, lightly dust the warm muffins with powdered sugar and arrange them on a rustic wooden platter. Garnish with a sprinkle of ground cinnamon and a few whole spices, such as cinnamon sticks or star anise, to create a cozy atmosphere. Pair with a steaming cup of tea or coffee for the perfect indulgent treat!