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To make these lovely muffins, you need simple yet key ingredients. Here’s what you’ll use: - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar - 1/2 cup granulated sugar - 3 large eggs - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt These ingredients blend well to create a soft and moist muffin. The pumpkin gives a nice texture and flavor. The spices add warmth and depth. You can add a twist to your muffins with some fun extras. Consider these options: - 1/2 cup chopped walnuts - 1/2 cup chocolate chips Both choices will enhance the taste and texture. Walnuts add crunch, while chocolate gives a sweet surprise. Feel free to mix and match! It's easy to adjust if you don’t have all the ingredients. Here are some ideas: - Use coconut oil instead of vegetable oil for a different flavor. - Swap brown sugar for coconut sugar for a healthier choice. - Replace all-purpose flour with a gluten-free blend if needed. These substitutions keep the muffins tasty. The Full Recipe guides you through the process with clear steps. Enjoy the baking! Start by gathering all your ingredients. You need canned pumpkin puree, vegetable oil, and sugars. Eggs, flour, baking powder, and baking soda are also key. Don't forget the spices: cinnamon, nutmeg, and ginger. Grab salt and optional walnuts or chocolate chips too. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease it lightly. This makes it easy to remove the muffins later. In a large bowl, add the pumpkin puree. Pour in the vegetable oil, brown sugar, and granulated sugar. Use a whisk to mix everything until it is smooth and creamy. Next, add the eggs one at a time. Make sure to whip well after each egg. This step helps to blend the flavors and air into the mixture. In a separate bowl, mix the all-purpose flour, baking powder, baking soda, and spices. Add salt to this dry mix. Gradually add the dry ingredients to the wet mixture. Stir gently until everything is just combined. Avoid overmixing, as this can make your muffins tough. If you want, fold in the walnuts or chocolate chips for extra taste. Scoop the batter into the prepared muffin tin, filling each cavity about two-thirds full. Bake in the preheated oven for 18-20 minutes. To check if they are done, insert a toothpick in the center. If it comes out clean, they are ready. To get soft muffins, avoid overmixing the batter. This keeps them fluffy. Use room temperature eggs for a better mix. Let the muffins cool in the tin for about five minutes. This helps them set before moving them. For a tasty serve, add butter on top and sprinkle with powdered sugar. Enjoy your delicious creations! For the full recipe, check out the details above. To keep your muffins moist, you need to use canned pumpkin puree. This helps add moisture. Mix your wet ingredients well, as this creates a nice blend. I suggest using oil instead of butter. Oil makes muffins softer. Don't overmix your batter; mix just until the dry and wet ingredients come together. This will help keep the muffins light. For fluffy muffins, use fresh baking powder and baking soda. They should be active when you mix them in. When adding eggs, beat them well before mixing. This adds air to your batter, which helps with fluffiness. Another tip is to fill your muffin cups only 2/3 full. This allows room for rising without spilling over. To kick up the flavor, try adding spices like allspice or cloves. You can also mix in some vanilla extract for an extra layer of taste. If you want a crunch, fold in chopped walnuts or pecans. Serve the muffins warm with butter on top. A little sprinkle of powdered sugar makes a lovely touch. For the full recipe, check the earlier section. {{image_2}} You can make these muffins gluten-free with simple swaps. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that include xanthan gum. This gum helps bind the ingredients and keeps the muffins soft. You might want to add a bit more liquid to the batter. This helps keep the muffins moist, as gluten-free flours can absorb more moisture. Making these muffins vegan is easy. Replace eggs with flax eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let the mix sit for about five minutes. It will thicken up and work like an egg. Use plant-based oil instead of vegetable oil. You can also swap the sugars for coconut sugar for a healthier choice. Feel free to get creative with spices and add-ins. You can swap cinnamon for allspice or cardamom for a unique taste. Add-ins like dried cranberries or raisins work great too. Nuts such as pecans or almonds can give a nice crunch. If you want a sweeter muffin, toss in some extra chocolate chips. These variations let you tailor the muffins to your liking. The full recipe lets you explore these options. To keep your cinnamon spice pumpkin muffins fresh, store them in an airtight container. You can use a plastic bag or a glass container. Keep them at room temperature for up to three days. If you want to store them longer, refrigeration is a good choice. Just remember, cold air can dry them out. To freeze your muffins, let them cool completely first. Wrap each muffin in plastic wrap. Then, place them in a freezer bag or container. This way, they won’t stick together. You can freeze them for up to three months. When you want to enjoy one, simply take it out to thaw. To reheat your muffins, preheat the oven to 350°F (175°C). Place the muffins on a baking sheet. Heat them for about 10 minutes. This warms them up and keeps them soft. You can also use a microwave. Heat for about 15-20 seconds. Enjoy your muffins warm, just like fresh out of the oven! For the full recipe, check out the details above. You can make these muffins healthier with a few simple swaps. Use whole wheat flour instead of all-purpose flour. This adds fiber and nutrients. You can also replace vegetable oil with unsweetened applesauce. This cuts down on fat and adds moisture. Reducing sugar works too; try cutting the brown sugar by half. Adding in some nuts or seeds boosts nutrition as well. Yes, you can use fresh pumpkin. Just make sure to cook and puree the pumpkin first. Cut the pumpkin in half, remove seeds, and roast it until soft. Once it cools, blend it until smooth. Use the same amount as you would canned pumpkin. Fresh pumpkin adds a rich flavor that many love. To check if your muffins are done, insert a toothpick into the center. If it comes out clean or with a few crumbs, they are ready. If it has wet batter on it, bake a few more minutes. Keep an eye on them; overbaking makes them dry. Cinnamon spice pumpkin muffins last about three days at room temperature. Store them in an airtight container to keep them fresh. If you want to keep them longer, you can freeze them. They freeze well for up to three months. Just thaw them before serving, and they will taste great! For the full recipe, check the earlier sections of this article. Cinnamon spice pumpkin muffins are easy to make with simple ingredients. We discussed essential items and optional add-ins for extra flavor. Step-by-step, you learned how to prep, mix, and bake. Tips for moist, fluffy muffins were shared, along with variations for gluten-free and vegan diets. Storage methods ensure your muffins stay fresh. Try these muffins to warm your kitchen and brighten your day. Enjoy creating and sharing these treats!

Cinnamon Spice Pumpkin Muffins

Indulge in the warmth of fall with these irresistible Cinnamon Spice Pumpkin Muffins! Perfectly moist and bursting with flavor, these muffins are made with simple ingredients like pumpkin puree, cinnamon, and optional chocolate chips or walnuts for added delight. Enjoy them fresh from the oven or as a cozy snack. Click through to explore this easy recipe and bring the taste of autumn to your kitchen!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup vegetable oil

1 cup brown sugar

1/2 cup granulated sugar

3 large eggs

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup chopped walnuts (optional)

1/2 cup chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.

    In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, brown sugar, and granulated sugar until smooth.

      Add the eggs to the mixture one at a time, whipping well after each addition until fully incorporated.

        In a separate bowl, mix together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

          Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.

            If desired, fold in the chopped walnuts and/or chocolate chips for added texture and flavor.

              Scoop the batter into the prepared muffin tin, filling each cavity about 2/3 full.

                Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

                  Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                      - Presentation Tips: Serve warm with a pat of butter on top of each muffin, and dust with a sprinkle of powdered sugar for a delightful finish!