Description
Delight in these showstopping pumpkin muffins that combine warm fall spices, creamy pumpkin puree, and a delicious mix of nuts, chocolate chips, and dried cranberries. Perfectly moist and flavorful, these muffins make an irresistible breakfast treat or snack to enjoy throughout the day.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
Wet Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup milk (dairy or non-dairy)
- 1/2 cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
Mix-ins & Topping
- 1/2 cup chopped pecans or walnuts
- 1/2 cup chocolate chips
- 1/2 cup dried cranberries
- 2 tbsp granulated sugar mixed with 1 tsp cinnamon for sprinkling
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing the cups thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, cloves, and ginger to evenly distribute the spices and leavening agents.
- Combine Wet Ingredients: In a separate large bowl, beat together the pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil (or melted butter), milk, and vanilla extract until the mixture is smooth and well incorporated.
- Make the Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing, which can make the muffins tough. Then fold in the chopped nuts, chocolate chips, and dried cranberries evenly throughout the batter.
- Fill and Sprinkle: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Sprinkle the top of each muffin with the cinnamon-sugar mixture to add a sweet, spiced crunch.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are cooked through.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes; this helps them set before removing. Then transfer the muffins to a wire rack to cool completely before serving or storing.
Notes
- You can substitute the vegetable oil with melted butter for a richer flavor.
- For a dairy-free option, use non-dairy milk such as almond or oat milk.
- To make the muffins gluten-free, substitute the all-purpose flour with a gluten-free baking blend.
- The cinnamon-sugar topping adds a delightful crunch but can be omitted if preferred.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
