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Spiced Fresh Pumpkin Muffins Recipe

Spiced Fresh Pumpkin Muffins Recipe
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★★★★★

5.3 from 10 reviews

These Spiced Fresh Pumpkin Muffins are moist, flavorful, and perfect for autumn or any time you crave a comforting baked treat. Made with fresh grated pumpkin, warm spices like cinnamon and ginger, and toasted pecans for added crunch, these muffins deliver a perfect balance of sweetness and spice. They’re easy to prepare and bake into tender, delicious muffins that are great for breakfast, snacks, or sharing with friends and family.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp kosher salt

Wet Ingredients

  • 1 1/2 cups white sugar
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 2 tsp vanilla extract
  • 3 cups fresh grated pie pumpkin or sugar pumpkin

Add-ins

  • 1 cup pecans, toasted

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 325°F (165°C). Generously oil the muffin cups and the top surface of the muffin tin using a pastry brush to ensure every nook is coated, especially around the rims where muffins tend to overhang, to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, baking soda, baking powder, and kosher salt until well combined. This step distributes the leavening agents and spices evenly throughout the batter.
  3. Mix Wet Ingredients: In a large bowl, beat together the white sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogenous.
  4. Combine and Fold in Pumpkin and Pecans: Add the dry ingredient mixture to the wet mixture and mix until just combined, taking care not to overmix. Fold in the freshly grated pumpkin and toasted pecans evenly until the batter is homogeneous.
  5. Portion and Bake: Using a regular-sized ice cream scoop, divide the batter evenly among the prepared muffin cups. Bake in the preheated oven for approximately 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Rotate the pan halfway through baking if the oven heats unevenly.
  6. Cool and Store: Allow the muffins to cool completely in the pan. Once cooled, gently loosen the muffins with a spatula and remove them. Store at room temperature for up to 3 days, or freeze wrapped in parchment and foil inside a zippered bag for longer storage. To thaw, warm in a 350°F oven for about 20 minutes or allow to come to room temperature.

Notes

  • Toasting pecans enhances their flavor and adds a wonderful crunch to the muffins.
  • Overmixing the batter can lead to tough muffins, so mix just until ingredients are combined.
  • Using fresh grated pumpkin instead of canned gives a fresher, more vibrant flavor and texture.
  • If fresh pumpkin is not available, substitute with good quality canned pumpkin puree, but reduce the moisture slightly if needed.
  • Store muffins in an airtight container to maintain freshness.
  • For a dairy-free version, ensure your sugar and vanilla extract are compliant and use vegetable oil as in the recipe.

Nutrition

Keywords: pumpkin muffins, spiced muffins, fall baking, fresh pumpkin, pecan muffins, cinnamon ginger muffins

Find it online: https://todayquickmeals.com/spiced-fresh-pumpkin-muffins-recipe/