Recently, I made these delicious pumpkin chocolate chips muffins which my family and I really enjoyed. We love pumpkin muffins so much, I decided to make some more but this time I added chopped walnuts instead of chocolate chips. I made some changes to the original recipe by reducing the amount of brown sugar and adding buttermilk to the wet ingredients. The muffins turned out light and fluffy with nice and crispy top. These muffins are so good on its own, so I ended up omitting the cream cheese spread that is originally used in this recipe. These pumpkin spice muffins are perfect snacks to have at this time of the year. Enjoy!
Cooking Tips for Perfect Muffins
To ensure your pumpkin spice muffins come out perfectly every time, start by preheating your oven to 350 degrees Fahrenheit. This step is crucial for achieving that nice rise. Next, be mindful of the mixing process. Overmixing can lead to dense muffins, so mix just until the ingredients are combined. Using room temperature ingredients, especially eggs and buttermilk, can help create a smoother batter and better texture. If you’re aiming for a fluffy muffin, consider sifting your dry ingredients together. This helps to aerate the flour and ensures an even distribution of baking powder and spices. Lastly, don’t skip the muffin liners if you’re using a non-stick pan. They not only make for easy cleanup but also help maintain the muffins’ shape and moisture.
Serving Suggestions
These pumpkin spice muffins are versatile and can be enjoyed in several ways. For a cozy breakfast, serve them warm with a pat of butter. The butter melts into the warm muffin, adding richness and flavor. If you want something a little more indulgent, consider pairing them with a cup of coffee or a pumpkin spice latte. The flavors complement each other beautifully. For an afternoon snack, slice them in half and add a smear of cream cheese for extra creaminess. You could also sprinkle some cinnamon sugar on top before baking for a sweet crunch. If you’re hosting a gathering, arrange the muffins on a platter and serve with a selection of jams or spreads, allowing guests to customize their experience.
Storage Instructions and Variations
To keep your pumpkin spice muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to extend their shelf life, consider freezing them. Just wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can last up to three months in the freezer. When you’re ready to enjoy one, simply thaw it at room temperature or pop it in the microwave for a few seconds. If you’re feeling adventurous, try adding different mix-ins. Dried cranberries or raisins can add a nice chewiness. For a spiced kick, consider adding a pinch of cayenne pepper or some ginger. Adjust the spices to your taste, and don’t hesitate to experiment with the recipe to find your perfect pumpkin muffin.
Frequently Asked Questions
Can I substitute the walnuts with something else?
Absolutely! If you’re not a fan of walnuts, you can swap them out for pecans or even sunflower seeds for a nut-free option. Just make sure to adjust the amount based on your preference.
How do I store leftover muffins?
To keep your pumpkin spice muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, pop them in the fridge or freeze them for up to a month.
Can I make these muffins ahead of time?
Making these muffins ahead of time is a great idea! You can bake them a day or two in advance, or even freeze the batter to bake fresh muffins later.
What can I serve with pumpkin spice muffins?
These muffins are delicious on their own, but they pair wonderfully with a cup of coffee or tea. If you’re feeling a bit indulgent, a drizzle of maple syrup or a smear of butter adds a nice touch.
What common mistakes should I avoid?
One common mistake is overmixing the batter, which can lead to dense muffins. Also, make sure your baking powder is fresh to ensure proper rising.
Pumpkin Spice Muffins
Ingredients
- 1-3/4 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1-1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/2 cup chopped walnut halves
- 2 eggs
- 3/4 cup canned pumpkin puree
- 1/4 cup vegetable oil
- ¼ cup buttermilk
- 1 tsp vanilla
Instructions
- Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners or grease; set aside.
- In large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves and nutmeg; mix in 1/4 cup of the walnuts.
- In separate bowl, whisk together eggs, pumpkin puree, oil, buttermilk and vanilla; pour over dry ingredients. Stir just until dry ingredients are moistened.
- Spoon into prepared muffin cups. Sprinkle with remaining walnuts. Bake in preheated oven for 20-25 minutes or until golden and tops are firm to the touch. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool.
Notes
Nutrition
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