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To make Jamie Oliver's pumpkin muffins, gather these simple ingredients: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - 1/2 cup chopped walnuts or pecans (optional) - 1/2 cup chocolate chips (optional) This list gives you everything you need for a tasty treat. If you lack an ingredient, don’t worry! Here are some easy swaps: - Use whole wheat flour for a healthier option. - Swap vegetable oil with melted coconut oil for a new flavor. - Brown sugar can be replaced with coconut sugar for a unique twist. - Try flax eggs for a vegan version. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water per egg. These substitutions keep your muffins tasty and fun. Want to add even more flavor? You can include nuts or chocolate chips! - Chopped walnuts or pecans add crunch and a nutty taste. - Chocolate chips bring sweetness and richness. Feel free to mix in either or both to enhance your muffins. Enjoy experimenting! {{ingredient_image_1}} To start, preheat your oven to 350°F (175°C). This step is key for even baking. Next, prepare your muffin tin. You can line it with paper liners or use non-stick spray. This helps the muffins release easily after baking. In a large bowl, whisk together the dry ingredients. Combine 2 cups of flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ginger, and 1/2 teaspoon of salt. This mix builds the flavor and structure of the muffins. In another bowl, blend the sugars and oil. Use 1 cup of granulated sugar, 1/2 cup of brown sugar, and 1/2 cup of vegetable oil. Add 2 eggs one at a time, beating well after each. Then, mix in 1 cup of canned pumpkin puree and 1 teaspoon of vanilla extract. Stir the wet mix until smooth and creamy. Now, it's time to combine the wet and dry mixes. Gradually add the dry ingredients to the wet mix. Stir gently until just combined. It's okay to have a few lumps. If you want to add nuts or chocolate chips, fold them in now. Spoon the batter into your prepared muffin tin, filling each cup about 2/3 full. Bake in the oven for 18 to 22 minutes. Check with a toothpick; it should come out clean. Once baked, let the muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious pumpkin muffins! For perfect muffins, keep your ingredients at room temperature. This helps them mix better. Mix the dry and wet ingredients separately first. When you combine them, stir gently. Overmixing makes muffins dense, and nobody wants that. If you see lumps in the batter, that's okay! It means you’ll get a fluffy texture. One big mistake is not measuring flour correctly. Too much flour makes muffins dry. Always spoon flour into the cup and level it off. Another mistake is skipping the cooling step. Letting muffins cool in the pan for a few minutes keeps them moist. Lastly, don’t open the oven door too soon. This can cause muffins to sink. Wait until they are nearly done before taking a peek. These muffins are delicious on their own, but you can dress them up! Try serving them warm with butter or cream cheese. For a fun twist, add a drizzle of maple syrup or honey on top. You can also pair them with coffee or tea for a cozy snack. If you have guests, serve them at brunch with fruits. They will love the flavors and warmth! Pro Tips Use Fresh Spices: For the best flavor, use freshly ground spices instead of pre-ground. This enhances the aroma and taste of your muffins. Check Doneness: To avoid overbaking, check your muffins a couple of minutes before the suggested baking time. They should spring back when lightly pressed. Cool Completely: Allow muffins to cool completely on a wire rack to maintain their texture. This prevents them from becoming soggy. Storage Tips: Store muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Reheat in the microwave for a few seconds for a fresh taste. {{image_2}} You can tweak the basic recipe for fun flavors. Try adding a pinch of allspice for warmth. You can swap some flour for oat flour for a nuttier taste. How about adding some dried cranberries or raisins for sweetness? If you love chocolate, mix in dark chocolate chips with your batter. These small changes can make a big difference in flavor. For those who need gluten-free muffins, use gluten-free all-purpose flour. Make sure it has a binding agent like xanthan gum. This helps give the muffins a nice texture. You can also use almond flour or coconut flour. They add a unique taste and are still delicious. Mini muffins are a fun twist on the classic recipe. Simply fill the mini muffin tin with the batter. Bake them for about 10-15 minutes. Keep an eye on them, as they bake faster than regular muffins. Kids love these bite-sized treats, and they are perfect for snacks or parties. To keep your pumpkin muffins fresh, store them in an airtight container. Place them at room temperature for up to three days. If you want to keep them longer, the fridge is a great option. Just remember, cold air can dry them out. So, wrap them in plastic wrap or foil first. Freezing pumpkin muffins is simple. Let the muffins cool completely first. Then, wrap each muffin in plastic wrap. Place them in a freezer bag or container. Label the bag with the date. You can freeze them for up to three months. When you're ready to eat, just remove one from the freezer. To reheat frozen muffins, let them thaw in the fridge overnight. You can also heat them in the microwave for about 15 to 20 seconds. If you prefer a warm muffin, bake them in the oven at 350°F (175°C) for 5 to 10 minutes. This gives them a nice, warm texture. Enjoy your delicious pumpkin muffins! Yes, you can use fresh pumpkin. First, cook and puree the pumpkin. Use about one cup. It gives a lovely flavor, but can change the texture slightly. Canned pumpkin is easier and saves time, but fresh adds extra freshness. These muffins stay fresh for about three days at room temperature. Keep them in an airtight container. If you want them to last longer, store them in the fridge. They can last up to a week that way. These muffins have a good mix of flavors and nutrition. They use whole ingredients like pumpkin and nuts. The sugars can add some calories, but you can substitute them. Overall, they can be part of a balanced diet when enjoyed in moderation. Yes, you can replace eggs with applesauce or mashed bananas. Use about a quarter cup for each egg. This makes the muffins moist and adds flavor. It’s a great option for those who avoid eggs. This blog covered all you need to know about making pumpkin muffins. We discussed the key ingredients and substitutions, plus ways to add nuts or chocolate. You learned step-by-step instructions to mix and bake perfectly. Tips helped you avoid common mistakes and achieve great texture. I offered variations for different flavors and storage best practices. Remember, these muffins are fun to make and share. Enjoy exploring new flavors and baking with friends. You have the tools to create tasty treats!

Pumpkin Spice Muffins

Deliciously spiced muffins perfect for fall, featuring pumpkin puree and warm spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon salt
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 0.5 cup chopped walnuts or pecans (optional)
  • 0.5 cup chocolate chips (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray.
  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
  • In another bowl, mix the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time until smooth, followed by the pumpkin puree and vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix; it’s okay if there are a few lumps. If using, fold in the chopped nuts and chocolate chips.
  • Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  • Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  • Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Optional nuts and chocolate chips can be added for extra flavor.
Keyword fall, muffins, pumpkin, spice