These Pumpkin Cinnamon Muffins are a cozy treat, perfect for any time of the day! They’re packed with warm pumpkin flavors and just the right amount of cinnamon to make your kitchen smell amazing.
Honestly, who can resist a soft, fluffy muffin? I love having these for breakfast or as a tasty snack. They also freeze well, so you can enjoy them later—just like a little hug in a muffin!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the muffins and gives them structure. If you want a gluten-free option, try using a 1-to-1 gluten-free flour blend. I’ve found the muffins still turn out delicious with these blends!
Pumpkin Puree: Canned pumpkin puree works best for convenience and consistency. If you prefer fresh, you can roast pumpkin cubes and blend them until smooth. It’s a bit more work but adds a fresh flavor!
Vegetable Oil: I recommend vegetable oil for moisture, but melted butter adds a nice richness if you prefer. You can also use coconut oil for a hint of coconut flavor.
Spices: Ground cinnamon is a must! Don’t hesitate to add nutmeg or cloves for extra warmth. If you don’t have them, you can use pumpkin pie spice as a substitute.
How Can I Make Sure My Muffins Rise Well?
To achieve beautifully risen muffins, consider these tips:
- **Room Temperature Ingredients:** Use room temperature eggs and pumpkin puree for better mixing and texture.
- **Mixing Technique:** Gently fold the wet and dry ingredients together. Overmixing can lead to dense muffins!
- **Proper Oven Temperature:** Ensure your oven is preheated to the right temperature. An oven thermometer can help check accuracy.
- **Fill Muffin Cups Correctly:** Filling each cup about 3/4 full allows the muffins to rise beautifully without spilling over.
Following these steps will help your muffins turn out perfect every time! Enjoy baking!
How to Make Pumpkin Cinnamon Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg (optional)
- 1/4 tsp ground cloves (optional)
Wet Ingredients:
- 1 cup (240ml) canned pumpkin puree
- 1/2 cup (120ml) vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp pure vanilla extract
Optional Topping:
- 2 tbsp granulated sugar mixed with 1 tsp ground cinnamon
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 18-22 minutes to bake, for a total of about 35-40 minutes before you can enjoy these delicious muffins. After baking, let them cool for a few minutes, and then they’re ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Muffin Tin:
Start by preheating your oven to 350°F (175°C). While the oven is warming up, line a 12-cup muffin tin with paper liners, or simply grease the muffin cups with a bit of cooking spray or butter for easy removal later.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together all the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Make sure everything is well combined so your muffins have a nice, even flavor!
3. Mix the Wet Ingredients:
In a separate bowl, add the pumpkin puree, vegetable oil (or melted butter), eggs, and vanilla extract. Whisk these together until the mixture is smooth and creamy. This is where the delicious pumpkin flavor comes together!
4. Combine Wet and Dry Ingredients:
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the two mixtures together until just combined. Remember, you want to avoid overmixing, as this can make your muffins dense instead of fluffy.
5. Fill the Muffin Tins:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. This will ensure they have room to rise while baking without overflowing.
6. Add the Topping (Optional):
If you’d like an added touch of sweetness and crunch, sprinkle the cinnamon sugar mixture over the tops of the muffins before baking.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check if they’re done, insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs (not wet batter), they’re ready!
8. Cool the Muffins:
Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely, or enjoy them warm right away!
9. Serve and Enjoy:
These pumpkin cinnamon muffins are perfect for breakfast, an afternoon snack, or whenever you’re craving something cozy. They are wonderfully moist and full of warm spices—just the way a muffin should be! Enjoy!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, you can roast a small sugar pumpkin, scoop out the flesh, and blend it until smooth. Just make sure to drain any excess moisture to keep your muffins from becoming too wet.
Can I Substitute the Oil for Applesauce?
Yes! You can substitute half the oil with unsweetened applesauce for a healthier option, which adds moisture without the fat. Just keep in mind that this may slightly alter the flavor and texture of the muffins.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap or aluminum foil before placing them in a freezer-safe bag.
Can I Make These Muffins Vegan?
Yes! To make these muffins vegan, substitute the eggs with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water = 1 egg) and use a plant-based oil like coconut or canola oil instead of vegetable oil. Just ensure your sugars are vegan-friendly as well!
