Are you ready to dive into the flavors of autumn? Look no further than these irresistibly delicious pumpkin pie muffins. Bursting with the warm and comforting spices of cinnamon, nutmeg, and ginger, these muffins are the perfect treat to satisfy your pumpkin cravings. Whether you enjoy them for breakfast, as a midday snack, or a sweet dessert, these muffins are sure to become a favorite in your fall baking repertoire.
Recipe 1: Classic Pumpkin Pie Muffins
Ingredients:
– 1 ¾ cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ½ teaspoon ground ginger
– ½ cup unsalted butter, melted
– 1 cup granulated sugar
– ½ cup packed light brown sugar
– 2 large eggs
– 1 ½ cups canned pumpkin puree
– ½ cup milk
– 1 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
3. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
4. Add the eggs, one at a time, to the butter-sugar mixture, whisking well after each addition. Stir in the pumpkin puree, milk, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely before serving.
9. Enjoy these scrumptious pumpkin pie muffins as is, or dust them with a sprinkle of powdered sugar for an extra touch of sweetness.
Recipe 2: Vegan Pumpkin Pie Muffins
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ½ teaspoon ground ginger
– 1 cup pumpkin puree
– ½ cup coconut oil, melted
– ¾ cup coconut sugar
– ½ cup almond milk
– 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
– 1 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, mix together the pumpkin puree, melted coconut oil, coconut sugar, almond milk, flax egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely before enjoying.
8. These vegan pumpkin pie muffins are the perfect treat for those following a plant-based lifestyle or anyone looking for a healthier alternative without sacrificing taste.
Now that you have two fantastic recipes for pumpkin pie muffins, it’s time to warm up your kitchen and fill it with the delightful aroma of fall spices. Whether you choose the classic or vegan version, these muffins are guaranteed to bring a smile to your face and leave you craving more. So grab your apron, gather your ingredients, and let’s get baking!
