Pueblo Pumpkin Muffins
Elevate your seasonal baking game with these irresistible Pueblo Pumpkin Muffins, a delightful fusion of warm autumn spices and rich pumpkin flavor. Perfectly moist and fluffy, these muffins are infused with a fragrant blend of cinnamon, nutmeg, and allspice, creating a cozy aroma that fills your kitchen. The recipe includes pure pumpkin puree and just the right amount of sweetness from brown sugar, making every bite a delightful treat. Optional toasted pecans or walnuts add a nutty crunch for extra texture. Ready in under 35 minutes, these easy-to-make muffins are perfect for breakfast, brunch, or a festive snack. Serve them warm with a cup of coffee or tea and savor the comforting flavors of fall.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground allspice
- 0.5 cup unsalted butter, melted
- 0.75 cup brown sugar, packed
- 1 cup pure pumpkin puree
- 1 unit large egg
- 2 teaspoons vanilla extract
- 0.5 cup whole milk
- 0.5 cup toasted and chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground allspice. Set aside.
In a large mixing bowl, whisk the melted butter and brown sugar until well combined and smooth.
Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Whisk until fully incorporated.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Start and end with the dry ingredients, mixing gently after each addition until just combined. Avoid overmixing.
If using nuts, fold them into the batter using a spatula.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Pueblo Pumpkin Muffins with a hot cup of coffee or tea!
Nutrition Facts
Calories |
2846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.9 g | 190% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 347.1 g | 126% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 163.3 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 466 mg | 36% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1462 mg | 31% | |
*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.
