These Pumpkin Hazelnut Muffins are a cozy treat packed with warm spices and crunchy hazelnuts. Perfect for chilly mornings or as a sweet snack anytime!
Honestly, the smell of these muffins baking fills the house with happiness. I love enjoying them with a cup of tea—it’s like a hug in muffin form! 🥰
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the muffins, giving them structure. You can swap it with whole wheat flour for a nuttier taste, or gluten-free flour if you need a gluten-free option. Just keep in mind that the texture might change a bit!
Pumpkin Puree: Canned pumpkin is super convenient, but you can also use homemade pumpkin puree. Just roast and puree your pumpkin. This gives a fresh flavor that’s lovely!
Granulated & Brown Sugar: I like the combination of both for balanced sweetness. If you’re looking for less sugar, you can reduce the amount or use a sugar substitute, like maple syrup or honey. Just adjust the liquid ingredients accordingly!
Hazelnuts: These add a fabulous crunch and flavor! If you’re allergic or don’t have them, you can use walnuts or even pecans. If nuts aren’t your thing, consider adding chocolate chips instead!
How Do You Get the Muffins to Rise Perfectly?
The key to beautiful muffins is proper mixing and baking. For the best rise, follow these steps:
- Mix dry ingredients first to ensure even distribution of the leavening agents.
- For wet ingredients, whip them together until bubbly to incorporate air.
- Gently combine wet and dry ingredients—overmixing can lead to dense muffins.
- Make sure your oven is fully preheated before you pop the muffins in. This helps them rise evenly.
Another tip: Don’t open the oven door during the first half of baking. This helps maintain the oven temperature!
How to Make Pumpkin Hazelnut Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1/4 cup milk (whole or 2%)
- 1/2 cup chopped hazelnuts (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 18-22 minutes to bake. After baking, let the muffins cool for about 5 minutes in the pan before transferring them to a wire rack. In total, you should be able to enjoy your warm, delicious muffins in roughly 40-45 minutes!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Muffin Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a 12-cup muffin tin with paper liners to make sure your muffins don’t stick.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the spices (cinnamon, ginger, nutmeg, and cloves). This step ensures that everything is evenly mixed and ready for the wet ingredients!
3. Combine the Wet Ingredients:
In another bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, eggs, your choice of vegetable oil or melted butter, vanilla extract, and milk. Mix well until everything is smooth and creamy.
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the bowl with the dry ingredients. Take a spatula or wooden spoon and gently fold the two mixtures together just until combined. Remember, it’s important not to overmix; a few lumps are okay!
5. Add Hazelnuts:
Gently fold in the chopped hazelnuts into your batter. This will give your muffins that delightful crunch!
6. Fill the Muffin Cups:
Using a spoon, divide the batter evenly among your muffin cups, filling each one about 3/4 full. This allows room for the muffins to rise while baking.
7. Top with Extra Hazelnuts:
Sprinkle some extra chopped hazelnuts on top of each muffin for a crunchy and attractive topping.
8. Bake to Perfection:
Place the muffin tin in your preheated oven and bake for 18-22 minutes. To check if they’re done, insert a toothpick into the center of a muffin—if it comes out clean, they’re ready!
9. Cool the Muffins:
Once baked, let the muffins cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. This helps them not to become soggy on the bottom.
10. Enjoy Your Delicious Muffins!
Serve these warm, spiced pumpkin muffins as a perfect treat for breakfast or anytime you crave something delightful. Enjoy the lovely flavors and the fantastic crunch of hazelnuts!
This recipe makes about 12 muffins, ideal for cozy fall gatherings or a delicious snack anytime!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree instead of canned. Simply roast a pumpkin until tender, scoop out the flesh, and puree it in a blender or food processor until smooth. Make sure to drain any excess liquid to achieve the right consistency.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, place them in the fridge for up to a week or freeze them for up to 3 months. Just let them cool completely before freezing, and wrap them well.
Can I Substitute Other Nuts?
Yes, you can easily swap hazelnuts for other nuts like walnuts or pecans, or even use seeds if you have nut allergies. Just keep in mind that different nuts may slightly change the flavor and texture!
What Can I Add for Extra Flavor?
For added flavor, consider mixing in some chocolate chips, dried cranberries, or shredded coconut. Every addition will give a unique twist to the muffins!
