These Pumpkin Muffins are the epitome of autumn comfort, combining the natural sweetness of pumpkin puree with the warmth of cinnamon and the decadence of optional chocolate chunks. Light and fluffy, these muffins are a breeze to make and offer a deliciously moist texture with every bite. Whether you bake them in the oven or use an air fryer, these muffins are perfect for enjoying as a quick breakfast, a snack, or a delightful dessert. The earthy pumpkin flavor, combined with the rich chocolate and the aromatic spice of cinnamon, will make your kitchen smell like fall and have everyone asking for seconds!
Why You’ll Love This Recipe:
You’ll love these pumpkin muffins because they’re simple, healthy, and incredibly flavorful. The pumpkin puree not only adds natural sweetness but also keeps the muffins soft and moist, while the cinnamon brings warmth and coziness with each bite. The recipe uses a plant-based milk alternative and vegetable oil, making it vegan-friendly. You can also customize the recipe by adding chocolate chunks for a little extra indulgence. These muffins come together quickly, require minimal ingredients, and are perfect for satisfying those fall cravings without much fuss. Plus, they are naturally sweetened, making them a healthier option for any time of day.
Perfect Occasion:
These pumpkin muffins are perfect for autumn gatherings, cozy afternoons at home, or as a sweet treat for breakfast or snack time. They’re great for meal prep since they stay moist and flavorful for several days. Whether you’re baking for a family get-together, a fall-themed party, or just want to enjoy a quiet moment with a cup of tea or coffee, these muffins fit any occasion. They’re also ideal for packing in lunchboxes or sharing with friends as a seasonal, homemade gift. With their quick prep time, these muffins can easily become a go-to recipe for when you want something comforting and delicious without a lot of effort.
Decoration Tips:
For a charming and festive presentation, consider adding a sprinkle of cinnamon or powdered sugar over the top of each muffin before serving. You can also sprinkle a few extra chocolate chunks on top of the batter before baking to create gooey, melty pockets of chocolate. If you want to make them even more visually appealing, drizzle a light glaze made of powdered sugar and plant-based milk over the top after baking for a glossy finish. You could also garnish the muffins with a few whole or chopped nuts, such as pecans or walnuts, to add some crunch and contrast to the soft texture.
Ingredients:
- 200 grams pumpkin puree
- 180 grams all-purpose flour
- 5 grams baking powder
- 60 grams sugar
- 100 ml plant-based milk (such as almond or soy milk)
- 50 ml vegetable oil
- Cinnamon (to taste)
- Chocolate chunks (optional, to taste)
Instructions:
- Prepare the Wet Ingredients:
In a large bowl, mix together the pumpkin puree, sugar, plant-based milk, vegetable oil, and as much cinnamon as you like. Stir until the mixture is smooth and well combined. - Add the Dry Ingredients:
Sift the flour and baking powder into the wet mixture, and gently fold them together until just combined. Be careful not to overmix, as this can make the muffins dense. If you want to add chocolate chunks, fold them in now. - Fill the Muffin Cups:
Line a muffin tin with paper liners or grease it lightly with oil. Divide the batter evenly among the muffin cups, filling each about two-thirds full. This recipe should make about 8-10 muffins depending on the size of your muffin cups. - Bake:
Preheat your oven or air fryer to 180°C (350°F). Bake the muffins for 25 minutes, or until a toothpick inserted into the center comes out clean. If using an air fryer, the cooking time may vary slightly, so check for doneness after about 20 minutes. - Cool and Serve:
Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these warm, fluffy, and spiced pumpkin muffins—perfect for celebrating the flavors of fall!
