These pumpkin cinnamon muffins are soft, fluffy, and packed with cozy flavors! The mix of pumpkin and warm cinnamon makes them perfect for autumn mornings or any day you need a little comfort.
Honestly, the smell of these baking fills the house with happiness! I love enjoying them warm with a pat of butter. It’s like a hug in every bite! 🧡
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins. If you need a gluten-free option, use a 1:1 gluten-free flour blend, which works well in most recipes.
Pumpkin Puree: Canned pumpkin puree is easy and convenient! If you have fresh pumpkin, roast it and blend until smooth. You can also try substituting with applesauce if you want a softer texture.
Spices: While cinnamon is a must, you can adjust the spices to your liking. If you don’t have nutmeg or ginger, you can use allspice as a substitute. It’s a versatile spice that adds warmth!
Sugars: Combining granulated and brown sugar gives a deeper flavor. If you’re cutting sugar, consider using monk fruit or stevia, but check the conversion, as they can be sweeter.
Vegetable Oil vs. Butter: For a richer taste, I often use melted butter. It adds a nice flavor, but vegetable oil keeps the muffins moist. Choose based on your preference!
How Do I Ensure My Muffins Are Moist and Fluffy?
The key to moist and fluffy muffins lies in careful mixing and the right ingredients. Here’s how to achieve that perfect texture:
- Mix wet and dry ingredients separately before combining them. This helps create a better consistency.
- Avoid overmixing the batter. Stir until just combined. A few lumps are okay!
- Fill the muffin cups about 3/4 full. This allows space for them to rise without overflowing.
- Check for doneness by inserting a toothpick. If it comes out clean, your muffins are perfect!
Let them cool in the pan for a short time before moving them. Enjoy the delightful aroma while they cool!
How to Make Pumpkin Cinnamon Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
Wet Ingredients:
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk (any kind)
Optional Toppings:
- Coarse sugar or cinnamon sugar for sprinkling on top
How Much Time Will You Need?
This delightful recipe will take about 10 minutes to prep and around 18-22 minutes to bake, resulting in about 30-35 minutes total. After baking, you’ll want to let them cool for about 5 minutes, so plan for around 40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prep:
First, preheat your oven to 375°F (190°C). Next, line a muffin tin with paper liners or lightly grease it to prevent sticking. This sets the stage for your delicious muffins!
2. Mix Dry Ingredients:
In a medium bowl, grab a whisk and combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Make sure everything is well mixed. This way, every muffin will be packed with flavor!
3. Combine Wet Ingredients:
In another large mixing bowl, add your pumpkin puree, granulated sugar, brown sugar, and oil. Whisk these together until smooth. You’re creating a nice base for your muffins!
4. Add Eggs and Flavor:
Next, add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract and milk. Mix everything until it’s nicely blended.
5. Combine the Mixtures:
Now, slowly add the dry ingredient mixture into the wet mixture. Stir gently just until combined. Be careful not to overmix! If you leave some lumps, that’s totally fine!
6. Fill the Muffin Tin:
Scoop the batter evenly into your prepared muffin tin, filling each cup about 3/4 full. This will give them room to rise without overflowing.
7. Add the Topping:
If you’re feeling fancy, sprinkle the tops with coarse sugar or cinnamon sugar for a sweet, crunchy finish. This little touch adds a delightful texture!
8. Bake:
Pop the muffin tin into the oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, they’re ready!
9. Cool Down:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. The aroma is going to be irresistible!
10. Enjoy!
These muffins are delicious served warm or at room temperature. They taste great plain or with a little butter spread on top. Enjoy your Pumpkin Cinnamon Muffins any time of day!
These muffins store well in an airtight container for up to a few days, or you can freeze them for future delicious treats! Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you choose to use fresh pumpkin, cook it by roasting or boiling until soft, then blend it until smooth. This homemade pumpkin puree works just as well and adds a fresh taste to your muffins!
Can I Substitute the Vegetable Oil?
Yes, you can use melted butter instead of vegetable oil for a richer flavor. Alternatively, for a healthier option, try using applesauce in equal measure to reduce fat while keeping the muffins moist.
How Do I Store Leftover Muffins?
Store leftover pumpkin cinnamon muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Make These Muffins Gluten-Free?
Definitely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Look for a blend that includes xanthan gum, as this helps create the right texture in baked goods.
