Autumn is the season of warm, comforting flavors, and what better way to celebrate it than with homemade pumpkin muffins? These muffins are moist, flavorful, and perfect for cozy mornings or as a delightful snack. Get ready to embrace the spirit of fall with this scrumptious pumpkin muffin recipe.
Ingredients:
- 15 oz pumpkin puree
- ½ cup coconut butter
- ¾ cup light brown sugar, packed
- 4 eggs
- 1 tsp pure vanilla extract
- 1 ¾ cups all-purpose flour (or almond flour for a gluten-free option)
- 2 tsp ground cinnamon
- 2 tsp baking powder
- ½ tsp fine sea salt
- 2 tsp mix-ins (optional) – cinnamon, ginger, nutmeg, cardamom, etc.
Ingredients & Substitutions
Pumpkin puree: n this recipe, you will need 15 oz of pumpkin puree, equivalent to either one can or 1 ½ cups. If you have homemade pumpkin puree on hand, you can certainly use it. Just ensure that you’ve removed any excess water to achieve a thick, non-runny consistency.
Light Brown Sugar. If you want a more molasses taste, use dark brown sugar.
All-purpose flour. You can use an all-purpose gluten-free baking flour for a gluten-free version as well!
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking. I usually use coconut oil.
Combine Dry Ingredients:
In a medium-sized mixing bowl, whisk together the flour, spices, baking powder, and fine sea salt. If you’re using any mix-ins like additional spices (cinnamon, ginger, nutmeg, cardamom), add them to this dry mixture.
Mix Wet Ingredients and sugar:
In a separate large mixing bowl, combine the pumpkin puree, coconut butter (make sure it’s melted and cooled slightly), light brown sugar, eggs, and pure vanilla extract. Mix well until all ingredients are fully incorporated.
Combine Wet and Dry Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined. Be careful not to overmix, as this can make the muffins dense.
Fill the Muffin Tin:
Using a spoon or an ice cream scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake your pumpkin muffins:
Place the muffin tin in the preheated oven and bake for approximately 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Baking time may vary, so keep an eye on them.
Cool and Enjoy:
Remove the muffins from the oven and let them cool in the muffin tin for a few minutes. Then, transfer them to a wire rack to cool completely. Once cooled, enjoy your homemade pumpkin muffins!
These delightful pumpkin muffins are perfect for fall mornings, afternoon tea, or as a sweet treat any time of the day. Customize them with your favorite spices or mix-ins for a unique twist. Whether you savor them with a hot cup of coffee or share them with friends and family, these muffins are sure to become a seasonal favorite. Happy baking!
How to store and freeze pumpkin muffins?
You can store your pumpkin muffins by placing them in an airtight container within the refrigerator, where they will remain fresh for up to one week. Alternatively, for longer-term storage, arrange the muffins in a single layer within an airtight container and freeze them, where they can be kept for up to two months.