These Pumpkin Hazelnut Muffins are a cozy treat perfect for chilly mornings! With warm spices and crunchy hazelnuts, they smell like autumn and taste delightful.
Every bite is a little slice of heaven, and the crunchy hazelnuts give them extra charm. I love having these with my morning coffee—they brighten my day! ☕😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins. You can swap it with whole wheat flour for a heartier texture, or use gluten-free flour if you want a gluten-free option. Just make sure your gluten-free blend has a binding agent like xanthan gum.
Pumpkin Puree: Canned pumpkin is easy and convenient. If you prefer, you can use homemade pumpkin puree by roasting and blending fresh pumpkin. Both options work well!
Hazelnuts: I love toasted hazelnuts for their rich flavor. If you can’t find them or have nut allergies, try pecans or walnuts instead. Just be sure to chop them a bit for even distribution in the batter.
Spices: These warm spices make the muffins cozy. If you’re low on some, don’t worry! You can leave out the nutmeg and cloves; the cinnamon and ginger will still give great flavor.
How Can I Ensure My Muffins Are Moist and Fluffy?
A common challenge with muffins is achieving that perfect moistness without being too dense. Here’s how to get them just right:
- Don’t overmix the batter! Just stir until the dry ingredients are incorporated. This keeps the muffins light.
- Check your baking powder and soda for freshness! Old leavening agents can cause muffins to sink or be tough.
- Let the batter sit for a few minutes before scooping into the muffin tin. This helps with better rise.
Following these tips can make a big difference in the final results. Enjoy your baking adventure!
How to Make Pumpkin Hazelnut Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup toasted chopped hazelnuts, plus extra for topping
How Much Time Will You Need?
This delicious muffin recipe will take you about 15 minutes to prep and 20-25 minutes to bake. Once they’re done, let them cool for a few minutes. Overall, you’ll be enjoying your muffins in about 45-50 minutes!
Step-by-Step Instructions:
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). To prepare your muffin tin, either line it with paper liners or give it a good grease with some cooking spray or oil to prevent sticking.
2. Mix Dry Ingredients
In a medium bowl, take your flour, baking powder, baking soda, salt, and all the spices: cinnamon, ginger, nutmeg, and cloves. Whisk them together until everything is well combined—this will ensure your muffins are full of flavor.
3. Mix Wet Ingredients
In a large bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk everything together until it’s nice and smooth. This is where all the deliciousness begins!
4. Combine Wet and Dry Ingredients
Now it’s time to bring the wet and dry mixes together. Pour the dry ingredients into the bowl of wet ingredients. Stir gently until everything is just combined—be careful not to overmix, or your muffins might turn out dense!
5. Add Hazelnuts
Gently fold in the chopped toasted hazelnuts, saving a few for topping later. This adds a lovely crunch to your muffins!
6. Fill Muffin Cups
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising. Top each muffin with the extra chopped hazelnuts for a nice finish.
7. Bake!
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Keep an eye on them! They’re ready when a toothpick inserted into the center comes out clean or with just a few crumbs.
8. Cool & Enjoy
Once baked, let the muffins cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy these muffins warm or at room temperature with your favorite drink—coffee, tea, or milk would be perfect! Happy munching!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast and puree fresh pumpkin for this recipe. Just make sure to remove any excess moisture to keep your muffins from becoming soggy. Roast the pumpkin, scoop out the flesh, and blend until smooth.
How Can I Make These Muffins Vegan?
To make these muffins vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg, let sit for 5 minutes), and use a plant-based oil like coconut or olive oil instead of vegetable oil. Ensure that your sugar is also vegan-friendly.
What’s the Best Way to Store Leftovers?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just wrap each muffin in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw them at room temperature when ready to enjoy!
Can I Add Other Mix-ins?
Definitely! Feel free to add chocolate chips, dried cranberries, or other nuts if you like. Keep the total amount of mix-ins to around 1 cup to maintain the muffin’s texture.
