These Pumpkin Hazelnut Muffins are warm, cozy, and perfect for fall! With a spiced pumpkin flavor and crunchy hazelnuts, they make a delicious treat any time of day.
Honestly, who can resist a muffin that smells like autumn? I love having these with a cup of tea! Just try not to eat them all at once—I’ve definitely been there! 😄
Key Ingredients & Substitutions
Flour: All-purpose flour works best for the muffins. If you’re looking for a gluten-free option, consider using a 1:1 gluten-free flour blend.
Pumpkin Puree: Canned pumpkin puree is great for convenience, but you can also make your own by roasting and blending fresh pumpkin. Just make sure it’s not pumpkin pie filling!
Hazelnuts: If you don’t have hazelnuts, you can substitute with walnuts or pecans for a different but tasty crunch.
Oil vs. Butter: I like using vegetable oil because it keeps the muffins moist, but melted butter adds great flavor. Use whichever you prefer!
Spices: Feel free to adjust the spices to your taste. Add more cinnamon for a sweeter flavor, or a bit more ginger for some extra warmth.
How Do You Ensure Moist and Fluffy Muffins?
The key to perfect muffins is to mix the batter just until combined. Overmixing can lead to dense muffins. Here’s how to do it right:
- Combine dry and wet ingredients separately.
- When adding wet ingredients to dry, stir gently with a spatula or spoon until you see no dry flour. A few lumps are okay—don’t worry!
Also, filling the muffin cups 3/4 full allows room for them to rise beautifully without overflowing.
How to Make Pumpkin Hazelnut Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped hazelnuts, plus extra for topping
How Much Time Will You Need?
This recipe will take about 15 minutes to prep, followed by 20-25 minutes of baking time. After baking, let the muffins cool for about 5 minutes in the pan before transferring them to a wire rack. In total, you’re looking at around 40-45 minutes from start to finish. It’s a quick and delightful way to bring the taste of fall into your kitchen!
Step-by-Step Instructions:
1. Preheat and Prepare Your Muffin Tin:
Begin by preheating your oven to 350°F (175°C). Grease a muffin tin lightly or line it with paper liners—this will help make sure your muffins don’t stick later!
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This lovely blend of spices is what makes these muffins so delightful!
3. Combine the Wet Ingredients:
In another bowl, mix together the pumpkin puree, brown sugar, granulated sugar, oil (or melted butter), eggs, and vanilla extract until it’s all smooth and well blended. This is where the pumpkin magic happens!
4. Combine Wet and Dry Ingredients:
Next, pour the wet mixture into the dry ingredients. Stir gently with a spatula until everything is just combined. Be careful not to overmix—that can make the muffins tough!
5. Add the Hazelnuts:
Gently fold in the chopped hazelnuts. This will add a wonderful crunch to your muffins.
6. Fill Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Don’t forget to sprinkle some extra chopped hazelnuts on top for extra crunch and flavor!
7. Bake:
Put the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool the Muffins:
Once baked, take them out of the oven and let them cool in the pan for 5 minutes. Then, transfer the muffins to a wire rack to cool completely. Your kitchen will smell amazing!
9. Enjoy:
Serve these warm or at room temperature, and take a moment to savor the delightful flavors of autumn in every bite. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! Just roast fresh pumpkin until tender, then scoop out the flesh and blend it until smooth. Make sure to measure out 1 cup for the recipe!
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you need to keep them longer, consider freezing them. Individually wrap the muffins in plastic wrap and place them in a freezer bag for up to 3 months. Thaw at room temperature when you’re ready to enjoy them!
Can I Substitute the Hazelnuts with Another Nut or Omit Them?
Yes, you can swap hazelnuts with walnuts, pecans, or even chocolate chips if you prefer! If you need a nut-free option, feel free to omit them altogether and add in some pumpkin seeds for a bit of crunch instead.
Why Are My Muffins Dense Instead of Light and Fluffy?
Dense muffins can happen if the batter is overmixed. Make sure to mix the wet and dry ingredients just until combined. Also, check that your baking powder and baking soda are fresh, as expired leavening agents can affect the rise.