These Pumpkin Hazelnut Muffins are a cozy treat perfect for fall! They are soft, sweet, and filled with warm pumpkin flavors, plus crunchy hazelnuts for a lovely twist.
Imagine waking up to the smell of these muffins baking in the oven! I love having them with a warm drink, and trust me, they disappear quickly in my house! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the muffins! You can use canned pumpkin for convenience, but homemade puree is great too—just roast and blend pumpkin until smooth. If you don’t have pumpkin, swap it with sweet potato puree!
Hazelnuts: They add a delicious crunch and nutty flavor. If hazelnuts aren’t available, you can use chopped walnuts or pecans instead. Just roast them slightly for an enhanced flavor!
Spices: The mix of cinnamon, nutmeg, and cloves gives warmth. You can spend less using pumpkin pie spice if you have it on hand, as it usually contains these spices together.
Oil: I often use vegetable oil, but melted coconut oil also works well. For a healthier alternative, you could try using applesauce in place of some oil, keeping the muffins moist without excess fat.
What’s the Best Way to Ensure Moist Muffins?
To keep your muffins moist, avoid overmixing the batter. When you combine wet and dry ingredients, mix until just combined. This keeps the muffins fluffy. A good tip is to gently fold in the flour instead of stirring vigorously.
- Mix wet and dry ingredients separately before combining.
- Use room temperature eggs and ingredients to help them mix better.
- Check for doneness using a toothpick—if it comes out with a few crumbs, they’re perfect!
How to Make Pumpkin Hazelnut Muffins
Ingredients You’ll Need:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup pumpkin puree (canned or homemade)
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup hazelnuts, chopped, plus extra for topping
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare and 20-25 minutes to bake. In total, you’re looking at around 40-45 minutes to have these warm and delicious muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). While it’s heating up, grab a muffin pan and either line it with paper liners or give it a light grease with some oil or butter.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. Whisk these dry ingredients together until they are well mixed. This will ensure your muffins rise evenly!
3. Combine the Wet Ingredients:
In a separate large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil (or melted coconut oil), eggs, and vanilla extract. Stir this mixture until everything is smooth and well blended. It should be nicely combined and creamy!
4. Combine Wet and Dry Mixtures:
Gently add the dry ingredients to the pumpkin mixture, folding them in carefully. Remember, you want to mix them just until they are combined! Overmixing can lead to tough muffins, and we want them to be tender and fluffy.
5. Add the Hazelnuts:
Now it’s time to fold in the chopped hazelnuts. They will add a delightful crunch to every bite, so make sure they’re evenly distributed throughout the batter.
6. Fill the Muffin Cups:
Using a spoon or a muffin scoop, divide the batter evenly among your prepared muffin cups, filling each about ¾ full. This allows room for rising without overflow!
7. Top with More Hazelnuts:
Sprinkle a few extra chopped hazelnuts on top of each muffin for an added crunch and a beautiful presentation.
8. Bake the Muffins:
Pop your muffin pan into the preheated oven and bake for 20-25 minutes. You’ll know they’re ready when a toothpick inserted into the center of a muffin comes out clean.
9. Cool the Muffins:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This step helps the muffins maintain their texture.
10. Enjoy!
Serve your warm Pumpkin Hazelnut Muffins either warm or at room temperature. They make a perfect treat alongside your morning coffee or as a snack throughout the day. Enjoy the delicious nutty crunch and those warm pumpkin flavors!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin by roasting it until soft and blending it until smooth. Just make sure to drain any excess moisture to avoid watery muffins.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag for up to 3 months—just thaw at room temperature or microwave for a few seconds when ready to enjoy!
Can I Substitute Another Nut for Hazelnuts?
Yes! If hazelnuts aren’t available, walnuts or pecans make great substitutes. Just chop them up and use the same amount as listed in the recipe for that delightful crunch!
Can I Make These Muffins Vegan?
Definitely! You can replace the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg, let sit for a few minutes) and use a plant-based oil. Opt for a vegan sugar if desired, as some sugars are processed with bone char.
