Simple pumpkin muffins are loaded with pumpkin taste, plus crunchy pecans and gooey chocolate chunks! The sky-high muffin tops are achieved by overfilling the muffin pan with batter, so don’t skimp when filling these muffin cups. Actually a fantastic recipe!
These are my favourite pumpkin muffins. Like, ever! Which is a daring assertion contemplating I’ve a whole lot of pumpkin muffin recipes in my life that I like. However these are simply particular!
Why? Properly to start with, they’re HUGE! I don’t learn about you, however after I’m making muffins, I need massive boys. And that’s simply what these are! They’re bakery-style and have HUGE muffin tops. Secondly, they’re filled with pumpkin taste due to pumpkin puree, pumpkin pie spice, plus extra spices and molasses! Brown sugar and loads of vanilla helps, too.
And eventually, they’re loaded with gooey chocolate chunks and tons of pecans. Ugh! The feel is simply divine. Should you’re a extra is extra particular person, you’re going to like every thing happening in these pumpkin muffins. However when you’re not, be at liberty to omit the chocolate chips and pecans. Or scale back the quantities known as for.
Pumpkin Muffin Components
- Eggs: You’ll want 3 massive ones! Remember to deliver them to room temperature earlier than you propose on baking.
- Brown Sugar: I favor mild brown sugar, however darkish will work nice, too. I don’t counsel subbing granulated sugar right here. But when it is advisable sub like a 1/4 cup since you run out of brown sugar, that ought to be nice. Far more and also you’ll unfastened a whole lot of taste.
- Pumpkin Puree: This isn’t the identical as pumpkin pie combine! Remember to use pure pumpkin puree. Selfmade will work, however canned works finest as a result of the moisture ranges are constant. Should you use do-it-yourself pumpkin puree and it’s very watery, I counsel dabbing a few of the extra moisture out earlier than use.
- Molasses: Search for the common selection, not blackstrap or strong, that are too robust in taste for this recipe.
- Vanilla Extract: Pure vanilla works finest! As at all times, I counsel avoiding imitation vanilla. However a bourbon vanilla extract can be scrumptious in these pumpkin muffins!
- Oil: The world is your oyster in the case of what sort of oil to make use of. Canola or vegetable oil work nice and don’t add any taste. However refined coconut oil and unrefined (when you just like the refined coconut taste) each work as nicely. Simply be sure you soften them first. You possibly can even use a really gentle olive oil when you don’t thoughts the flavour it provides.
- Milk: Complete milk (aka full-fat) works finest right here. However Thai fashion coconut milk will work when you’re searching for a dairy free choice. I don’t counsel almond milk, which doesn’t have sufficient fats content material.
- Flour: All-purpose flour works finest. You can most likely get away with swapping out 1/2 cups to three/4 cup of all-purpose flour for wheat flour, however the muffins will certainly have a distinct style and texture. I don’t counsel altering the flour combination for finest outcomes.
- Baking Powder: Sure, 1 and 1/2 TABLESPOONS. That’s what offers these muffins their elevate and jumbo muffin tops.
- Spices: Along with pumpkin pie spice, this recipe requires cinnamon, ginger, and allspice. Should you don’t have these particular person spices, add an additional teaspoon and 1/2 of pumpkin spice.
- Pecans: I prefer to calmly toast them on the stovetop earlier than use, to essentially improve their taste. However be at liberty to roast them or toast them nevertheless you favor to take action. Not a pecan fan? Be happy to make use of walnuts as a substitute, or omit utterly for a nut free recipe.
- Chocolate: I like utilizing semi-sweet chocolate right here, however darkish chocolate, milk chocolate, and even white chocolate all will work. And naturally, you should use chocolate chips as a substitute of chocolate chunks, if desired.
Let’s Bake Pumpkin Muffins
- Preheat the oven to 400 levels (F). Don’t skimp on the warmth right here! That’s partially what offers our muffins their rise!
- Line a 12-cup muffin pan with cupcake liners. If you wish to make mini muffins, you possibly can grease a 24 cavity mini muffin pan. You may even get 36 mini muffins. Remember to scale back the baking time! They’ll most likely bake in about 14 minutes, however you’ll know for positive they’re finished when a toothpick inserted within the middle comes out clear.
- Whisk collectively the flour, spices, and baking soda. In a separate bowl whisk up the brown sugar and liquid substances.
- Fold within the dry flour combination into the liquid combination. DO NOT OVER MIX HERE! Toss within the pecans and chocolate chunks and blend simply till mixed.
- Divide the batter evenly among the many ready muffin pan. You’re going to fill all of them the way in which as much as the highest, and the batter will go over the paper liner: that’s okay!!!
- Need to press some pecans or chocolate chunks on high? Go for it!!!
- Time to bake! My muffins are often finished at precisely 24 minutes, however yours might be finished at 20 or 22 minutes, so maintain an eye fixed. Once more, you’ll know they’re finished when a toothpick inserted within the middle of a muffin comes out clear.
- Let the muffins cool within the pan for quarter-hour, then get pleasure from heat, or cool utterly on a wire cooling rack.
Can I Freeze these muffins?
Sure!!! These muffins freeze nice. Merely wrap every muffin in plastic wrap, then place them in a freezer protected ziplock bag and freeze for as much as 2 months. Thaw within the fridge or on the counter till smooth sufficient to eat. Or pop them within the oven (unwrapped) for 10 minutes or so. I often set the oven at 300 levels (F) when thawing in order that they don’t dry out.
You possibly can leap to the recipe under!
Extra Pumpkin Muffin Recipes:
Bakery-Fashion Pumpkin Muffins with Pecans and Chocolate Chunks
Simple pumpkin muffins are loaded with pumpkin taste, plus crunchy pecans and gooey chocolate chunks! The sky-high muffin tops are achieved by overfilling the muffin pan with batter, so do not skimp when filling these muffin cups. Actually a fantastic recipe!
- 3 massive eggs room temperature
- 1 cup (213g) mild brown sugar packed
- 1 15 ounce can pure pumpkin puree
- 3 Tablespoons (42ml) molasses
- 2 teaspoons vanilla extract
- 3/4 cup (170ml) oil canola, vegetable, olive oil (gentle) or coconut oil (melted) all work
- 3/4 cup (170ml) complete milk room temperature
- 3 cups (360g) all-purpose flour
- 1 and 1/2 Tablespoons (21g) baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon floor cinnamon
- 1/2 teaspoon floor ginger
- 1/2 teaspoon salt
- 1/2 cup (57g) pecans calmly toasted, roughly chopped, plus extra for adorning, if desired
- 10 ounces semi-sweet chocolate chopped into chunks
Preheat the oven to 400 levels (F). Line a 12-cup muffin pan with paper liners. Put aside till wanted.
In a big bowl, whisk the eggs till nicely mixed. Then whisk within the brown sugar, pumpkin puree, molasses, vanilla, oil, and milk, mixing till nicely mixed.
In a medium bowl, whisk collectively all-purpose, baking powder, pumpkin pie spice, cinnamon, ginger, and salt.
Utilizing a rubber spatula, fold within the flour combination, mixing simply till mixed.
Fold within the pecans and chocolate chunks. Don’t over combine right here.
Divide the batter evenly among the many ready paper liners, filling all of them the way in which as much as the highest (the batter will go over the liner, that is okay). If you would like to press just a few pecans on high of every muffin, accomplish that now.
Bake for 22 to 24 minutes, or till a picket choose inserted within the middle of a muffin comes out clear.
Cool within the muffin tin, positioned on a wire cooling rack for quarter-hour. Then take away muffins from the pan and luxuriate in heat or switch to the cooling rack to chill utterly.