Straightforward 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 an amazing recipe!
These are my favourite pumpkin muffins. Like, ever! Which is a daring assertion contemplating I’ve lots of pumpkin muffin recipes in my life that I like. However these are simply particular!
Why? Effectively initially, they’re HUGE! I don’t find out about you, however once I’m making muffins, I would like huge boys. And that’s simply what these are! They’re bakery-style and have HUGE muffin tops. Secondly, they’re full of pumpkin taste due to pumpkin puree, pumpkin pie spice, plus extra spices and molasses! Brown sugar and loads of vanilla helps, too.
And at last, they’re loaded with gooey chocolate chunks and tons of pecans. Ugh! The feel is simply divine. For those who’re a extra is extra particular person, you’re going to like every thing occurring in these pumpkin muffins. However for those who’re not, be happy to omit the chocolate chips and pecans. Or cut back the quantities referred to as for.
Pumpkin Muffin Components
- Eggs: You’ll want 3 giant ones! You’ll want to convey them to room temperature earlier than you propose on baking.
- Brown Sugar: I desire mild brown sugar, however darkish will work positive, too. I don’t recommend subbing granulated sugar right here. But when that you must sub like a 1/4 cup since you run out of brown sugar, that must be positive. Rather more and also you’ll free lots of taste.
- Pumpkin Puree: This isn’t the identical as pumpkin pie combine! You’ll want to use pure pumpkin puree. Home made will work, however canned works greatest as a result of the moisture ranges are constant. For those who use home made pumpkin puree and it’s very watery, I recommend dabbing a number of the extra moisture out earlier than use.
- Molasses: Search for the common selection, not blackstrap or sturdy, that are too robust in taste for this recipe.
- Vanilla Extract: Pure vanilla works greatest! As at all times, I recommend avoiding imitation vanilla. However a bourbon vanilla extract can be scrumptious in these pumpkin muffins!
- Oil: The world is your oyster in relation to 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 (for those who just like the delicate coconut taste) each work as nicely. Simply make sure you soften them first. You possibly can even use a really gentle olive oil for those who don’t thoughts the flavour it provides.
- Milk: Entire milk (aka full-fat) works greatest right here. However Thai type coconut milk will work for those who’re searching for a dairy free choice. I don’t recommend almond milk, which doesn’t have sufficient fats content material.
- Flour: All-purpose flour works greatest. You would 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 special style and texture. I don’t recommend altering the flour combination for greatest outcomes.
- Baking Powder: Sure, 1 and 1/2 TABLESPOONS. That’s what provides these muffins their carry and jumbo muffin tops.
- Spices: Along with pumpkin pie spice, this recipe requires cinnamon, ginger, and allspice. For those who don’t have these particular person spices, add an additional teaspoon and 1/2 of pumpkin spice.
- Pecans: I prefer to flippantly toast them on the stovetop earlier than use, to actually improve their taste. However be happy to roast them or toast them nevertheless you favor to take action. Not a pecan fan? Be happy to make use of walnuts as an alternative, 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 utilize chocolate chips as an alternative 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 partly what provides 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. You’ll want to cut back the baking time! They’ll most likely bake in about 14 minutes, however you’ll know for positive they’re carried out when a toothpick inserted within the heart comes out clear.
- Whisk collectively the flour, spices, and baking soda. In a separate bowl whisk up the brown sugar and liquid elements.
- 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 best way as much as the highest, and the batter will go over the paper liner: that’s okay!!!
- Wish to press some pecans or chocolate chunks on high? Go for it!!!
- Time to bake! My muffins are often carried out at precisely 24 minutes, however yours may very well be carried out at 20 or 22 minutes, so maintain a watch. Once more, you’ll know they’re carried out when a toothpick inserted within the heart of a muffin comes out clear.
- Let the muffins cool within the pan for quarter-hour, then take pleasure in 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 mushy 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 soar to the recipe under!
Extra Pumpkin Muffin Recipes:
Bakery-Type Pumpkin Muffins with Pecans and Chocolate Chunks
Straightforward 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 an amazing recipe!
- 3 giant 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) entire 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 flippantly 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 best way 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 wood choose inserted within the heart 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.