Pumpkin Harvest Muffins
Embrace the warm and cozy flavors of fall with these irresistible Pumpkin Harvest Muffins, a delightful treat perfect for breakfast, snacking, or a seasonal dessert. Packed with aromatic spices like cinnamon, nutmeg, and ginger, these moist and tender muffins are elevated with the natural richness of canned pumpkin puree and a hint of vanilla. Customize your batch with optional add-ins like crunchy pecans, walnuts, or bursts of sweetness from raisins or dried cranberries. Quick to prepare in just 15 minutes and ready in under 40, this easy muffin recipe is ideal for busy mornings or holiday gatherings. Whether served warm or at room temperature, these muffins capture the essence of autumn in every bite. Keywords: pumpkin muffins, fall baking, easy muffin recipe, spiced muffins, autumn breakfast.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.5 cups brown sugar, packed
- 1.25 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.25 teaspoons salt
- 1 cups canned pumpkin puree
- 0.5 cups unsalted butter, melted
- 2 pieces eggs, large
- 1 teaspoon vanilla extract
- 0.25 cups whole milk
- 0.5 cups chopped pecans or walnuts (optional)
- 0.5 cups raisins or dried cranberries (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk until evenly combined.
In another medium-sized bowl, whisk together the pumpkin puree, melted butter, eggs, vanilla extract, and milk until smooth and well blended.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Be careful not to overmix; some lumps are fine.
If using, fold in the chopped nuts and dried fruit until evenly distributed throughout the batter.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-22 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 before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 170 mg | 7% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 26.1 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 158 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.
