Pumpkin Spiced Muffins

As the crisp air of autumn settles in and leaves begin to turn golden, there’s no better time to indulge in the comforting flavors of the season. And what better way to celebrate fall than with homemade Pumpkin Spiced Muffins? These moist and flavorful treats are a delightful blend of fresh pumpkin puree and warm spices, making them the perfect companion for cozy mornings and chilly evenings. Join us as we dive into the delightful world of homemade Pumpkin Spiced Muffins, crafted with love and the finest ingredients.

The Essence of Fall in Every Bite

Pumpkin Spiced Muffins capture the essence of fall in every bite. Made with freshly roasted pumpkin puree and a blend of aromatic spices, these muffins are a celebration of the season’s bounty. From the first whiff of cinnamon and nutmeg to the last crumb of tender pumpkin-infused goodness, these muffins are sure to evoke feelings of warmth and nostalgia.

Harnessing the Power of Fresh Pumpkin

At the heart of these Pumpkin Spiced Muffins lies the star ingredient: fresh pumpkin puree. By roasting a small pumpkin and pureeing its tender flesh, you’ll unlock a world of flavor and texture that canned pumpkin simply can’t replicate. The process is simple yet rewarding, yielding muffins that are moist, flavorful, and brimming with natural sweetness.

The Recipe: Crafting Pumpkin Spiced Muffins from Scratch

Let’s dive into the recipe and bring these delightful muffins to life:

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup fresh pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Prepare Fresh Pumpkin Puree: Preheat your oven to 375°F (190°C). Cut a small pumpkin in half, remove the seeds and fibers, and place the halves cut side down on a baking sheet. Roast for 45-60 minutes or until tender. Scoop out the flesh and puree until smooth.
2. Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups.
3. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until combined.
4. Combine Wet Ingredients: In a separate bowl, whisk together the fresh pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
5. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped nuts if using.
6. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool and Serve: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

With their rich pumpkin flavor, warm spices, and tender crumb, these homemade Pumpkin Spiced Muffins are a true testament to the beauty of fall. Whether enjoyed for breakfast, as an afternoon snack, or as a sweet treat with your favorite cup of tea, these muffins are sure to brighten your day and lift your spirits. So embrace the season, roll up your sleeves, and savor the simple joys of homemade baking with these delightful Pumpkin Spiced Muffins.

Pumpkin Spiced Muffins

Recipe by wildfoodjourneyCourse: Dessert, SnacksDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

150-200

kcal

makes 12 muffins

Ingredients

• 1 3/4 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1 cup fresh pumpkin puree

• 1/4 cup granulated sugar

• 1/2 cup brown sugar

• 1/2 cup olive oil

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup chopped walnuts or pecans (optional)

Directions

• Preheat your oven to 375°F (190°C).
  Cut a small pumpkin in half and remove the seeds and stringy fibers.
  Place the pumpkin halves cut side down on a baking sheet lined with parchment paper.
  Bake for 45-60 minutes or until the pumpkin flesh is tender.
  Scoop out the cooked pumpkin flesh and puree it in a food processor or blender until smooth. Measure out 1 cup of pumpkin puree for the recipe.
• Line a muffin tin with paper liners or grease the cups with cooking spray.
• In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
• In a separate bowl, whisk together the fresh pumpkin puree, brown sugar, granulated sugar, olive oil, eggs, and vanilla extract until smooth.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
  If using chopped nuts, gently fold them into the batter.
• Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  Serve the muffins warm or at room temperature. Enjoy the delicious aroma and flavor of freshly baked pumpkin spiced muffins!