These Pumpkin Cinnamon Muffins are soft, delicious, and perfect for fall. With warm spices and a hint of pumpkin, they make any morning feel special!
Trust me, the smell of these muffins baking is better than any autumn candle! I love enjoying them with a cup of coffee; it’s like a cozy hug on a chilly day.
Key Ingredients & Substitutions
All-purpose flour: This is the base of your muffins. You can substitute with whole wheat flour for a healthier twist, but it might make the muffins denser. Try using 1:1 gluten-free flour if you need to avoid gluten!
Canned pumpkin puree: Fresh pumpkin can work too! Just cook and mash it in replacement of canned. Keep in mind, fresh puree may need to be strained to remove excess moisture.
Spices: Pumpkin spice can replace individual spices if you prefer convenience. Most blends work great! If you’re out of nutmeg or ginger, using a little extra cinnamon will still taste wonderful.
Oils: For a richer flavor, you can use melted butter instead of vegetable oil. Applesauce can replace oil for a lower-fat alternative which keeps the muffins moist.
How Do I Make Sure My Muffins Are Moist and Fluffy?
Getting the right texture in muffins mainly comes down to mixing technique and ingredient ratios. Here are some helpful tips:
- Mix wet and dry ingredients separately before combining. This avoids overmixing, which can make your muffins tough.
- Fold the dry ingredients into the wet just until combined; some lumps are okay!
- Don’t skip the cooling step. Let them sit a few minutes in the pan before cooling on a wire rack. This helps them retain moisture.
How to Make Pumpkin Cinnamon Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: Coarse sugar or cinnamon sugar for topping
How Much Time Will You Need?
This delicious Pumpkin Cinnamon Muffins recipe takes about 15 minutes to prep and 20-25 minutes to bake. You’ll be enjoying these warm, cozy muffins in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). While it’s heating up, line a 12-cup muffin pan with paper liners. This will make it easy for you to remove the muffins later!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until they’re all combined. This step helps to ensure the spices and leavening agents are evenly distributed throughout the muffins.
3. Prepare the Wet Ingredients:
In a large bowl, add the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk everything together until it’s nice and smooth. This will be the flavorful base of your muffins!
4. Combine Dry and Wet Mixtures:
Gently fold the dry mixture into the wet ingredients a little at a time. Mix just until combined; it’s okay if there are a few lumps. The key is not to overmix, as this can make the muffins tough.
5. Fill the Muffin Cups:
Using a spoon or an ice cream scoop, divide the muffin batter evenly among the muffin cups, filling each about 3/4 full. You want to leave a little room for them to rise!
6. Add Toppings (Optional):
If you like, sprinkle the tops of the muffins with coarse sugar or cinnamon sugar for a delightful extra crunch and sweetness. Yum!
7. Bake:
Place the muffin pan in your preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Your kitchen will smell heavenly!
8. Cool:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This step helps keep the bottoms from getting soggy.
Enjoy your moist, warmly spiced Pumpkin Cinnamon Muffins with a cup of tea or coffee. Perfect for breakfast or a cozy snack!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree, but be sure to cook and mash the pumpkin first. Just keep in mind that fresh pumpkin may have slightly more moisture, so you might need to adjust the flour slightly for the right consistency.
Can I Substitute the Oil with Applesauce?
Yes! Using unsweetened applesauce in place of vegetable oil is a great way to reduce fat while keeping your muffins moist. Use a 1:1 ratio for the substitution.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just wrap each muffin tightly in plastic wrap and place them in a freezer bag. They’ll stay fresh for up to 3 months!
What’s the Best Way to Serve These Muffins?
These muffins are delicious on their own, but you can also serve them warm with a spread of butter or cream cheese for an extra treat. Pair them with a hot beverage like coffee or apple cider for a cozy fall snack.
