These Pumpkin Hazelnut Muffins are warm and cozy treats, perfect for chilly mornings. With a blend of spicy pumpkin and crunchy hazelnuts, they’re both tasty and satisfying!
I love how these muffins fill my kitchen with a sweet, nutty aroma while baking. Plus, they make a great snack, and I can’t help but sneak one before breakfast! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins. You can swap it for whole wheat flour for a healthier option, but be aware it might change the texture slightly. Almond flour is a gluten-free alternative, though it may require more liquid.
Pumpkin Puree: Canned pumpkin puree is best for consistency. If you’re feeling adventurous, you can roast and puree your own pumpkin. Just make sure it’s not too watery!
Hazelnuts: These add a lovely crunch. If you don’t have them, walnuts or pecans can work well, or you can omit nuts entirely for a nut-free version.
Buttermilk/Yogurt: For moisture, use buttermilk or plain yogurt. If you’re out, mix 1/2 cup of milk with 1/2 tbsp vinegar or lemon juice and let it sit for a few minutes to create a homemade substitute.
How Do I Ensure My Muffins Are Fluffy and Moist?
Getting the right texture in muffins is crucial! Here are some tips:
- Be gentle when mixing the wet and dry ingredients. Overmixing can lead to dense muffins.
- Fill the muffin cups about 2/3 full to allow room for rising. It’s essential not to overfill them.
- Using room temperature ingredients (eggs, buttermilk) will help achieve a lighter texture.
- Check for doneness a minute or two before the suggested baking time. Every oven is different!
How to Make Pumpkin Hazelnut Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar or brown sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves or allspice
- 1/4 tsp ground ginger
Wet Ingredients:
- 1 cup (245 g) canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120 ml) vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120 ml) buttermilk or plain yogurt for moisture
Add-Ins:
- 1/2 cup chopped hazelnuts (plus extra for topping)
- Optional: Turbinado sugar or coarse sugar for sprinkling on top
How Much Time Will You Need?
This delicious recipe requires about 15 minutes of prep time and 18-22 minutes of baking time. Allow extra time for cooling, so expect to have your muffins ready in about 45 minutes altogether, perfect for a cozy afternoon treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Then, line a muffin tin with paper liners or grease the cups to prevent sticking.
2. Combine the Dry Ingredients:
In a large bowl, take your all-purpose flour, sugar (granulated or brown), baking soda, baking powder, salt, and spices (cinnamon, nutmeg, cloves, ginger). Whisk them together until they are well combined. This ensures your muffins will have even flavor and texture.
3. Mix the Wet Ingredients:
In another bowl, combine the pumpkin puree, vegetable oil (or melted butter), eggs, vanilla extract, and buttermilk. Whisk this mixture until it’s smooth and creamy; this helps to break up the pumpkin and blend the flavors well.
4. Combine Dry and Wet Mixtures:
Now, pour the wet mixture into the dry ingredients. Gently stir with a spatula until just combined; it’s okay if there are still a few lumps. Be careful not to overmix, as this can lead to dense muffins.
5. Fold in the Hazelnuts:
Next, fold in the chopped hazelnuts carefully so they are evenly distributed. Save a small handful for topping!
6. Fill the Muffin Cups:
Divide the batter evenly among the lined muffin cups, filling each about 2/3 full for nice dome shapes when they bake.
7. Add Toppings:
Sprinkle the extra chopped hazelnuts on top of each muffin for a lovely crunch. You can also add a sprinkle of coarse sugar if you want a bit of sweetness on top.
8. Bake the Muffins:
Pop the muffin tin into the preheated oven and bake for about 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
9. Cool Down:
Once baked, take the muffins out and let them cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. They will be warm and fragrant!
10. Enjoy Your Muffins:
These Pumpkin Hazelnut Muffins are best enjoyed warm, either on their own or with a pat of butter. Enjoy the wonderful pumpkin flavor and nutty crunch!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast and puree fresh pumpkin for this recipe. Just make sure it’s cooked down and not too watery. One small pumpkin usually yields about 1 cup of puree.
How Can I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. Reheat in the microwave or toast them before serving!
Can I Make These Muffins Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it contains xanthan gum or add some to ensure proper texture.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can easily make your own by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for a few minutes to curdle, then use as needed!
