Pumpkin muffins are a soft and mouth-watering dessert. It is a versatile recipe as you can add many different ingredients to enhance the flavors and texture like spices, chocolate, yogurt, or prepare a cheese cream frosting and decorate with sprinkles. Pumpkin muffins are perfect for birthday parties, Halloween, holidays, or whenever you want as they will delight your taste buds. Sweet or savory, it doesn’t really matter, as they are perfect prepared both ways.
- For more flavor, add spices like ground cinnamon or chocolate chips. If you want to add spices the best ones to use with pumpkin are cinnamon, nutmeg, allspice, ginger, or cloves.
- For crunchy texture, you can add chopped nuts like walnuts, almonds, or cashews. For the gluten-free version, you can use almond flour or walnut flour instead of all-purpose flour.
- Garnish them with pumpkin seeds, nuts, whipping, ginger, or cinnamon cream, etc.
- You can also distribute the batter with hazelnut chocolate cream to prepare tasty and eye-catching hazelnut swirl pumpkin muffins.
How to store pumpkin muffins?
Store them in an air-tight container in the fridge for up to 3 days (arranged in a single layer). You can also free the muffins, wrapped tightly in plastic wrap for up to 3 months.
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How to make pumpkin muffins
- 15 oz. pumpkin puree
- 2 large eggs
- 1/2 cup almond oil
- 1 1/2 cup all-purpose flour
- 3/4 cup sugar
- 1/2 cup dark brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/3 teaspoon ground nutmeg
- A pinch of salt
- Preheat the oven to 356°F.
- Combine dry ingredients in a medium mixing bowl.
- In another bowl, whisk together pumpkin puree, eggs, and almond oil.
- Mix dry and liquid ingredients until combined.
- Distribute the batter evenly into a greased and floured muffin pan.
- Bake for 18 to 20 minutes.
- Remove from the heat and let cool.
- Serve and enjoy.