Shaker Pumpkin Muffins
Cozy up to the flavors of fall with these irresistibly moist and fluffy Shaker Pumpkin Muffins, a delightful blend of warm spices and creamy pumpkin puree. Perfectly spiced with cinnamon, nutmeg, and ginger, these muffins strike a balance between sweet and subtly earthy flavors. Made with pantry staples and ready in just 40 minutes, this quick and easy recipe can be customized with optional chopped pecans or walnuts for a satisfying crunch. Whether served warm with a pat of butter or as an on-the-go breakfast, these pumpkin muffins are a must-try seasonal treat! Plus, they store beautifully, making them an excellent make-ahead option for busy mornings or cozy afternoons with coffee.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, lightly packed
- 1 tablespoon Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 1 cup Canned pumpkin puree
- 0.5 cup Whole milk
- 0.5 cup Unsalted butter, melted and slightly cooled
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined.
In a medium mixing bowl, whisk together the pumpkin puree, whole milk, melted butter, eggs, and vanilla extract until smooth and well blended.
Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to gently fold the mixture together, being careful not to overmix. Stir just until no dry streaks remain.
If using, gently fold in the chopped pecans or walnuts for added texture.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22-25 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 tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your Shaker Pumpkin Muffins warm or at room temperature. These can be stored in an airtight container at room temperature for up to 3 days or frozen for up to a month.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 237 mg | 10% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 28.0 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 120 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.
