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- 1 cup pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar - 1/2 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt - Optional: 1/2 cup chopped walnuts or pecans - Optional: 1/4 cup chocolate chips I love using fresh pumpkin puree for my Saftige Kürbismuffins. It adds a rich flavor. You can also use canned puree if that’s what you have. Vegetable oil gives the muffins moisture, making them soft and fluffy. Brown sugar adds a deep sweetness, while granulated sugar balances it out. Eggs are key in this recipe. They help bind everything together. Don't skip the vanilla extract; it brings warmth to the flavor. The dry mix includes all-purpose flour, baking soda, baking powder, and spices. Cinnamon, nutmeg, and ginger create a lovely autumn aroma. If you want extra texture, add chopped walnuts or pecans. Chocolate chips make a sweet surprise in each bite. Feel free to mix and match based on your taste. Each ingredient plays a role in making these muffins a delightful treat. {{ingredient_image_1}} - Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. This step ensures your muffins cook evenly and don’t stick. - In a large mixing bowl, mix 1 cup of pumpkin puree, 1/2 cup of vegetable oil, 1 cup of brown sugar, 1/2 cup of granulated sugar, 3 large eggs, and 1 teaspoon of vanilla extract. Whisk until smooth. This creates a rich, flavorful base for your muffins. - In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of salt. Mixing dry ingredients separately helps to avoid clumps. - Gradually add the dry mixture to the wet ingredients. Stir gently until just combined. Avoid over-mixing, as this keeps the muffins soft and tender. - If you want, fold in 1/2 cup of chopped walnuts or pecans and 1/4 cup of chocolate chips. These add fun texture and flavor to your muffins. - Distribute the batter evenly into the muffin cups, filling each about 2/3 full. This allows room for the muffins to rise while baking. - Bake in the preheated oven for 20-25 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, the muffins are done. - Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. This helps prevent sogginess. Enjoy the warm muffins with a sprinkle of powdered sugar and a hint of cinnamon for a delightful treat! - Mixing: To avoid over-mixing, stir gently. Mix until you see no dry flour. This keeps muffins soft and fluffy. - Moisture: For extra moist muffins, add more pumpkin puree. You can also try adding a bit of yogurt or applesauce. They add moisture and flavor. - Baking Times: Ovens can differ. Check your muffins at 20 minutes. If a toothpick comes out clean, they are done. If not, bake for another few minutes. - Garnishing: Dust warm muffins with powdered sugar. Add a sprinkle of cinnamon on top. If you like nuts, place some candied pecans on each muffin. - Serving Suggestions: Enjoy these muffins warm. Pair them with coffee or tea. The warm drink complements the sweet pumpkin flavor perfectly. Pro Tips Use Fresh Pumpkin Puree: For the best flavor, use homemade pumpkin puree made from roasted pie pumpkins instead of canned puree. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined to keep the muffins light and fluffy. Customize Your Muffins: Feel free to add different mix-ins like dried cranberries or white chocolate chips for a unique twist on the recipe. Store Properly: Keep leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. {{image_2}} You can easily change the flavor of your Saftige Kürbismuffins. One simple swap is to use sweet potato puree instead of pumpkin. This will give a slightly different taste. It also adds a nice sweetness. You can adjust the spices too. If you love cinnamon, add more! If you want less spice, just use a little. This way, each batch can be unique to your taste. Consider different add-ins to make your muffins even better. Instead of walnuts or pecans, try using dried fruits like cranberries or raisins. You could also add coconut flakes for a tropical twist. If you wish for something sweeter, mix in frosting or a glaze on top. A cream cheese frosting pairs well with pumpkin flavors. This can turn your muffins into a special dessert! To keep your saftige kürbismuffins fresh, store them in an airtight container at room temperature. This way, they stay soft for about three days. If you want them to last longer, freezing is a great option. Wrap each muffin in plastic wrap and place them in a freezer bag. They can stay good for up to three months. When you want to enjoy your muffins again, reheating is easy. You can use a microwave to warm them. Just place one muffin on a plate and heat it for about 15 to 20 seconds. If you prefer the oven, preheat it to 350°F (175°C). Heat the muffins for about 10 minutes. Both ways keep the muffins fresh and tasty! Can I use fresh pumpkin instead of puree? Yes, you can! Fresh pumpkin works well. Just cook and mash it until smooth. Make sure to remove excess water. It will add a fresh taste to your muffins. How do I know when my muffins are done baking? Check with a toothpick. Insert it in the center of a muffin. If it comes out clean, they are done. If it has batter on it, bake a few more minutes. What can I substitute for eggs for a vegan version? You can use flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes until it thickens. This will give you a good binding agent. How do I make these muffins gluten-free? Use a gluten-free flour blend instead of all-purpose flour. Ensure the blend has xanthan gum for better texture. This will keep your muffins soft and tasty. This recipe for pumpkin muffins gives you a delicious and easy treat. You learned about the key ingredients, step-by-step instructions, and helpful tips to make them perfect. Remember to explore flavor swaps and ways to store your muffins. The right ingredients and methods can lead to tasty results. Enjoy sharing your muffins with friends and family. You’ll find joy in baking and delight in the smiles you create!

Moist Pumpkin Muffins

Deliciously moist muffins made with pumpkin puree and warm spices, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 180 kcal

Ingredients
  

  • 1 cup pumpkin puree
  • 0.5 cup vegetable oil
  • 1 cup brown sugar
  • 0.5 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon salt
  • 0.5 cup chopped walnuts or pecans (optional)
  • 0.25 cup chocolate chips (optional)

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • In a large mixing bowl, combine the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing to keep the muffins tender.
  • If using, fold in the chopped nuts and chocolate chips until evenly distributed throughout the batter.
  • Distribute the muffin batter evenly among the prepared muffin cups, filling them about 2/3 full.
  • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and allow to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm, dusted with powdered sugar and garnished with cinnamon and candied pecans.
Keyword baking, muffins, pumpkin