Classic Pumpkin Muffins
Classic pumpkin muffins are a fall favorite, boasting a rich flavor and moist texture that perfectly captures the essence of the season. These muffins make a great breakfast treat or afternoon snack, combining the warm spices of cinnamon and nutmeg with the earthiness of pumpkin puree. They’re easy to make and sure to delight family and friends!
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Baking powder | 2 teaspoons |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Eggs | 2 large |
| Pumpkin puree | 1 cup |
| Vegetable oil | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Walnuts (optional) | 1/2 cup, chopped |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugars, baking powder, baking soda, spices, and salt.
- In another bowl, mix the eggs, pumpkin puree, vegetable oil, and vanilla until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in walnuts if using.
- Divide the batter evenly among the muffin cups and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy!
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Pumpkin Chocolate Chip Muffins
Pumpkin chocolate chip muffins are a delightful twist on the classic pumpkin muffin, combining the rich flavor of pumpkin with sweet chocolate chips for a deliciously indulgent treat. These muffins are perfect for breakfast, snacks, or dessert, and they’re sure to please anyone looking for a sweet fall-inspired delight.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 3/4 cup |
| Brown sugar | 1/4 cup |
| Baking powder | 2 teaspoons |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Eggs | 2 large |
| Pumpkin puree | 1 cup |
| Vegetable oil | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Semi-sweet chocolate chips | 1 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, sugars, baking powder, baking soda, spices, and salt.
- In another bowl, whisk the eggs, pumpkin puree, vegetable oil, and vanilla until smooth.
- Slowly combine the wet ingredients with the dry ingredients until just mixed. Gently fold in the chocolate chips.
- Fill the muffin cups with batter and bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool in the muffin pan for a few minutes before transferring to a wire rack to cool completely. Enjoy!
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Spiced Pumpkin Oat Muffins
Spiced pumpkin oat muffins are a wholesome and hearty option, perfect for those who enjoy a nutritious yet delicious treat. These muffins blend the warm flavors of autumn spices with the goodness of oats, making them an ideal choice for breakfast or a healthier snack.
| Ingredients | Quantity |
|---|---|
| Rolled oats | 1 cup |
| All-purpose flour | 1 cup |
| Granulated sugar | 1/2 cup |
| Brown sugar | 1/4 cup |
| Baking powder | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground ginger | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Eggs | 2 large |
| Pumpkin puree | 1 cup |
| Vegetable oil | 1/3 cup |
| Milk | 1/2 cup |
| Chopped walnuts (optional) | 1/2 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners.
- In a bowl, combine the oats, flour, sugars, baking powder, baking soda, spices, and salt.
- In another bowl, whisk together the eggs, pumpkin puree, vegetable oil, and milk until smooth.
- Mix the wet ingredients into the dry ingredients until just combined. If desired, fold in the chopped walnuts.
- Distribute the batter evenly among the muffin cups and bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan for a few minutes before moving them to a wire rack. Enjoy!
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Maple Pumpkin Muffins
Maple pumpkin muffins are a delightful twist on the classic pumpkin muffin, bringing together the rich flavors of pumpkin and the natural sweetness of maple syrup. These muffins are moist, tender, and perfect for a cozy breakfast or an indulgent afternoon snack. With a hint of warmth from spices and a lovely maple glaze, they are sure to become a seasonal favorite.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 1/2 cups |
| Granulated sugar | 1/2 cup |
| Brown sugar | 1/4 cup |
| Baking powder | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Eggs | 2 large |
| Pumpkin puree | 1 cup |
| Maple syrup | 1/2 cup |
| Vegetable oil | 1/3 cup |
| Milk | 1/4 cup |
| Chopped pecans (optional) | 1/2 cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
- In a large bowl, whisk together flour, sugars, baking powder, baking soda, spices, and salt.
- In another bowl, mix the eggs, pumpkin puree, maple syrup, vegetable oil, and milk until well combined.
- Pour the wet ingredients into the dry mixture and stir until just incorporated. Optionally fold in the chopped pecans.
- Divide the batter evenly among the muffin cups and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for a few minutes before transferring to a wire rack. Enjoy!
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Pumpkin Cream Cheese Muffins
Pumpkin cream cheese muffins are a luxurious treat that combines the warm, spiced flavor of pumpkin with a creamy, tangy cream cheese filling. These muffins are perfect for breakfast, brunch, or a delicious snack, offering a delightful contrast between the moist pumpkin bread and the rich cream cheese center. They are a wonderful addition to your fall baking repertoire and are sure to impress family and friends.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 1/2 cups |
| Granulated sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Baking powder | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Eggs | 2 large |
| Pumpkin puree | 1 cup |
| Vegetable oil | 1/3 cup |
| Milk | 1/4 cup |
| Cream cheese (softened) | 8 ounces |
| Chopped walnuts or pecans (optional) | 1/2 cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, whisk together the flour, sugars, baking powder, baking soda, spices, and salt.
- In a separate bowl, mix the eggs, pumpkin puree, vegetable oil, and milk until smooth.
- Combine the wet ingredients with the dry ingredients and stir until just blended.
- In another bowl, soften the cream cheese and mix until smooth; you may add a little sugar if desired.
- Fill each muffin cup halfway with pumpkin batter, add a teaspoon of cream cheese in the center, and then top with more pumpkin batter.
- Optionally sprinkle walnuts or pecans on top, and bake for 20-25 minutes until a toothpick comes out clean.
- Allow to cool slightly before transferring to a wire rack. Enjoy your muffins!
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Healthy Pumpkin Muffins With Nuts
Healthy pumpkin muffins with nuts are a wholesome and delicious way to enjoy the flavors of fall while keeping a nutritious twist. These muffins are packed with pumpkin puree, whole grains, and a blend of healthy nuts, making them a great option for breakfast or a snack. With their moist texture and nutty crunch, they’re sure to be a hit with anyone looking for a guilt-free treat.
| Ingredients | Quantity |
|---|---|
| Whole wheat flour | 1 1/2 cups |
| Oats | 1/2 cup |
| Baking powder | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Eggs | 2 large |
| Pumpkin puree | 1 cup |
| Honey or maple syrup | 1/2 cup |
| Coconut oil (melted) | 1/3 cup |
| Chopped walnuts or pecans | 1/2 cup |
| Vanilla extract | 1 teaspoon |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together whole wheat flour, oats, baking powder, baking soda, spices, and salt.
- In a separate bowl, whisk together eggs, pumpkin puree, honey or maple syrup, melted coconut oil, and vanilla until smooth.
- Combine the wet and dry ingredients, mixing until just combined, then fold in the chopped nuts.
- Fill each muffin cup with the batter and bake for 18-22 minutes or until a toothpick comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack. Enjoy!
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Pumpkin Coconut Muffins
Pumpkin coconut muffins are a delightful treat that combines the warm, comforting flavors of pumpkin with the tropical sweetness of coconut. These muffins are perfect for breakfast or as a snack, offering a unique twist that will please both pumpkin lovers and coconut enthusiasts. They are light, fluffy, and incredibly easy to make, making them a wonderful addition to your fall baking repertoire.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 1/2 cups |
| Baking powder | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground ginger | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Eggs | 2 large |
| Pumpkin puree | 1 cup |
| Coconut milk | 1/2 cup |
| Brown sugar | 1/3 cup |
| Melted coconut oil | 1/3 cup |
| Shredded coconut | 1/2 cup |
| Vanilla extract | 1 teaspoon |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners.
- In a bowl, whisk together the all-purpose flour, baking powder, baking soda, spices, and salt.
- In another bowl, mix the eggs, pumpkin puree, coconut milk, brown sugar, melted coconut oil, and vanilla until well combined.
- Stir the wet ingredients into the dry ingredients until just blended, then fold in the shredded coconut.
- Scoop the batter into the muffin tin and bake for 18-20 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack. Enjoy!
