Orange Pumpkin Muffins
Brighten up your mornings with these delightful Orange Pumpkin Muffins, a flavorful fusion of fall-inspired pumpkin puree and zesty orange. Perfectly spiced with cinnamon and nutmeg, these moist, tender muffins are elevated by the refreshing citrus notes of freshly squeezed orange juice and vibrant orange zest. Whether you add a sprinkle of chopped nuts or indulgent chocolate chips, each bite delivers a balance of warm, earthy sweetness and tangy brightness. Ready in just 35 minutes, these easy-to-make muffins are a must-try for cozy breakfasts, afternoon snacks, or holiday brunches. Serve them warm or at room temperature and watch them disappear!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cup pumpkin puree
- 1 tablespoon orange zest
- 0.5 cup fresh orange juice
- 2 large eggs
- 0.5 cup unsalted butter (melted and cooled)
- 1 teaspoon vanilla extract
- 0.5 cup optional chopped nuts or chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In a separate bowl, combine the pumpkin puree, orange zest, orange juice, eggs, melted butter, and vanilla extract. Whisk until smooth and well blended.
Gradually add the wet ingredients to the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; it’s fine if there are a few lumps.
If desired, fold in the optional chopped nuts or chocolate chips for added texture.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins pair wonderfully with a cup of tea or coffee!
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 283 mg | 12% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 18.5 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 119 mg | 3% | |
*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.
