Sallys Spiced Pumpkin Muffins
Sallys Spiced Pumpkin Muffins
Ingredients:
Instructions:
Nutrition Facts
Recipe Introduction
Ever have one of those days? You know? The kind where you just need a little bit of autumn sunshine? Honestly, pumpkin muffins are my go-to for that.
This recipe for moist pumpkin muffins is inspired by my love for all things fall.
Autumn Magic: Unveiling the Perfect Pumpkin Muffin
Let's bake something truly comforting. These muffins have everything! We've got warm spices. We've got pumpkin goodness. This recipe is inspired by Sally's Baking Addiction.
Sally knows her stuff. These spiced pumpkin muffins are easy to make and full of flavour.
Pumpkin muffins are a classic American treat, often enjoyed during the fall harvest season. These pumpkin muffins are perfect for a quick breakfast or a comforting snack.
This easy pumpkin muffin recipe yields 12 muffins and takes about 40 minutes to make.
Why You'll Love These Pumpkin Spice Muffins
The top benefit? They make you happy. Seriously. They are a nutritional boost. They are packed with vitamins from the pumpkin.
Plus, the fall baking recipes are perfect for any autumn get-together. What makes them special? I add a secret touch of love! I once accidentally added too much cinnamon.
Now, I always add extra.
Ready to get baking? Let's gather our ingredients!
Time to Gather Your Gear and Grub!
Ready to bake some seriously good pumpkin muffins ? I'm so excited! Let's get our ingredients and tools lined up.
This easy pumpkin muffin recipe is dead simple. Even if you're not a pro baker, you'll nail it.
Main Players (Ingredients, That Is!)
Here's what you'll need. Get ready for the magic!
- All-purpose flour: 250g (2 cups). Plain flour does the trick.
- Light brown sugar: 175g (¾ cup packed). Adds a lovely molasses touch.
- Baking powder: 2 tsp . For that gorgeous rise.
- Baking soda: 1 tsp . Because we want fluffy muffins, right?
- Ground cinnamon: 1 tsp . The heart of the pumpkin spice muffins flavour.
- Ground nutmeg: ½ tsp . Adds a warm, nutty depth.
- Ground ginger: ¼ tsp . A little zing is always welcome.
- Ground cloves: ¼ tsp . Just a touch – they're potent.
- Salt: ½ tsp . Balances the sweetness.
- Pumpkin puree: 225g (1 cup). Canned is fine.
- Vegetable oil: 120ml (½ cup). Keeps things moist pumpkin muffins
- Granulated sugar: 100g (½ cup).
- Large eggs: 2 . Adds richness and structure.
- Vanilla extract: 1 tsp . The sweet smell.
Quality tip? Good vanilla extract makes a difference. Splurge if you can!
Spice It Up (Seasoning Notes)
Cinnamon, nutmeg, ginger, and cloves? That's our pumpkin spice dream team. Don't have all the spices? Use 2 teaspoons of pumpkin pie spice. Quick sub for cinnamon? A pinch of allspice!
Tools of the Trade (Equipment)
- Muffin tin (12-cup). The heart of baking autumn muffins .
- Muffin liners (optional). Makes life easier.
- Two large mixing bowls. For wet and dry ingredients.
- Whisk. Get those arms working!
- Rubber spatula. Gets every last bit of batter.
- Measuring cups and spoons. Precision is key.
Don't have a whisk? A fork works in a pinch. No muffin liners? Grease the tin really well. Time to make some homemade pumpkin puree muffins ! These spiced pumpkin muffins are going to be amazing!
These muffins may include pumpkin muffins with chocolate chips . Don't forget to check out the vegan pumpkin muffins option below for alternative recipes.
Mastering the Art of Muffin-Making: Pumpkin Edition
Honestly, who doesn't love pumpkin muffins ? They're basically autumn in a bite. And trust me, this easy pumpkin muffin recipe is a winner.
We're talking seriously moist pumpkin muffins here, the kind that disappear in seconds. I've tweaked this recipe over the years, based on Sally's Baking Addiction, and it's now my go-to for fall baking recipes .
I remember one time I tried to make these for a bake sale, and I accidentally used salt instead of sugar.
The looks on people's faces were priceless. Learn from my mistakes, folks!
Prep Power: Your Muffin Mise en Place
Getting your stuff together makes all the difference. It's called mise en place. Measure out all your ingredients beforehand. This saves a ton of time.
Plus, you won't accidentally add salt instead of sugar like yours truly. Preheat your oven to 190° C ( 375° F) .
Seriously, don't forget. Line your muffin tin with liners. Or, grease it really well if you are not. This stops your muffins from sticking.
Baking Bliss: Step-by-Step to Pumpkin Perfection
Follow these steps for pumpkin spice muffins that are out of this world.
- Whisk dry ingredients. Flour, sugars, spices go in one bowl.
- Mix wet ingredients. Pumpkin puree , oil, eggs, and vanilla go in another.
- Combine wet and dry. Mix until just combined. Do not overmix. This makes the muffins tough.
- Fill muffin cups. 2/3 full is your aim.
- Bake for 20- 25 minutes . A toothpick should come out clean.
- Cool in the tin. A few minutes is good.
- Cool on a wire rack. All the way, be patient!
Pro Tips: Level Up Your Muffin Game
Don't overmix the batter, seriously. It's the easiest way to ruin homemade pumpkin puree muffins . Use room-temperature eggs for a smoother batter, trust me! If you're making pumpkin muffins with chocolate chips , fold them in gently at the end.
You can also adjust the spices to your liking. More cinnamon? Go for it! Want a vegan pumpkin muffins ? Swap out the eggs.
And there you have it! Spiced autumn muffins ready to impress. I think they are perfect with a big mug of tea.
Enjoy the taste of fall!. They are seriously delicious Pumpkin Muffin Recipe .
Recipe Notes for the Best Pumpkin Muffins Ever!
Honestly, baking these spiced pumpkin muffins is almost therapeutic. But before you dive in, let's chat about a few things I've learned along the way.
We want those moist pumpkin muffins , you know?
Serving Like a Pro
Let's talk presentation, darlings! For a casual brunch, just pile those beauties high on a platter. Feeling fancy? A light dusting of icing sugar does the trick.
For drinks? I'm all about a proper cuppa but apple cider is very nice too. Easy pumpkin muffin recipe that's delicious with everything.
Storing Like a Boss
These autumn muffins are too good to last, but if you have leftovers, here's the lowdown. Keep them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Want to freeze them? Wrap each muffin individually in cling film, then pop them in a freezer bag. They'll be good for up to 3 months.
Reheat in the microwave for a quick treat.
Remixing the Recipe
Want to get a bit creative? I've got you covered. For a vegan pumpkin muffins version, use flax eggs and your favourite plant-based milk.
You won't even notice the difference! And if you're feeling extra decadent, fold in 1/2 cup of chocolate chips for some amazing pumpkin muffins with chocolate chips .
Fall baking recipes that are easy to switch up.
Nutrition Nuggets
Okay, I'm no nutritionist, but here's the gist. These homemade pumpkin puree muffins pack a bit of fibre and some vitamins from the pumpkin.
But let's be real, they're a treat! Enjoy them in moderation, and savour every bite.
You know, baking should be fun. So, don't sweat the small stuff. Get in the kitchen, crank up some tunes, and get your bake on! This pumpkin muffin recipe is seriously foolproof.
Get ready to wow your friends with these yummy and moist pumpkin muffins ! Remember, even if they're not perfect, they're still delicious.
Happy baking!
Frequently Asked Questions
Why are my pumpkin muffins dry? Did I make a right royal mess of things?
Dry pumpkin muffins can be a real bummer! The most common culprit is overmixing the batter, which develops the gluten in the flour and leads to a tougher, drier muffin. Also, make sure you're measuring your flour correctly – spoon it into the measuring cup rather than scooping it directly from the bag. This will ensure you don't add too much flour, which can also lead to dry muffins.
Can I freeze my pumpkin muffins? I fancy making a big batch!
Absolutely! Pumpkin muffins freeze beautifully. Let them cool completely on a wire rack after baking. Then, wrap each muffin individually in cling film and place them in a freezer-safe bag or container. They'll keep well in the freezer for up to 2-3 months. Just thaw them at room temperature or pop them in the microwave for a quick warm-up – perfect for a comforting treat anytime!
How can I make these pumpkin muffins even healthier? I like my cake, but I'm no Mr. Greedy!
You can make a few tweaks to boost the nutritional value of your pumpkin muffins. Try swapping some of the all-purpose flour for whole wheat flour for added fibre. You could also reduce the amount of sugar slightly, or use a natural sweetener like maple syrup or honey. Also, adding a handful of chopped nuts like walnuts or pecans will provide healthy fats and protein!
What's the best way to store pumpkin muffins so they stay moist? I don't want them going stale before I get to scoff them all!
To keep your pumpkin muffins moist, store them in an airtight container at room temperature. Adding a piece of bread or a paper towel to the container can also help absorb excess moisture. They'll stay fresh for about 2-3 days stored this way. If you live in a humid environment, you can store them in the refrigerator, but be sure to bring them to room temperature before serving for the best texture.
Can I add chocolate chips to these pumpkin muffins? Is that a bit cheeky, or a stroke of genius?
Adding chocolate chips to pumpkin muffins is definitely a stroke of genius! Chocolate and pumpkin spice are a match made in heaven. Just fold in about ½ cup of your favourite chocolate chips (milk, dark, or even white chocolate would work) into the batter before baking. You won't regret it – they'll be absolutely scrumptious!
