Fruity Vanilla Pumpkin Muffins
Packed with the cozy flavors of fall, these Fruity Vanilla Pumpkin Muffins are the perfect balance of sweet, spiced, and fruity goodness. Made with wholesome pumpkin puree and infused with warm cinnamon and nutmeg, these muffins are elevated by the vibrant addition of dried cranberries and chopped apricots, lending a delightful burst of fruity sweetness in every bite. A hint of pure vanilla extract enhances the comforting flavor profile, while optional crunchy walnuts add a satisfying texture. Ready in just 35 minutes, these moist and tender muffins are ideal for breakfast, snack time, or dessert. Whether served warm with a pat of butter or enjoyed on the go, these pumpkin muffins are a must-try seasonal favorite that will quickly become a household staple.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.5 cup brown sugar (packed)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 0.25 cup milk
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 0.5 cup dried cranberries
- 0.5 cup dried chopped apricots
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or coat with non-stick spray.
In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir well to distribute the dry ingredients evenly.
In a medium bowl, whisk together the pumpkin puree, vegetable oil, milk, eggs, and vanilla extract until smooth and creamy.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the dried cranberries, chopped apricots, and walnuts (if using) until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
Nutrition Facts
Calories |
3970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.3 g | 212% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3155 mg | 137% | |
| Total Carbohydrate | 592.6 g | 215% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 366.8 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 444 mg | 34% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2318 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
