These Pumpkin Hazelnut Muffins are fluffy, warm, and perfect for fall! With the buttery crunch of hazelnuts and the cozy flavor of pumpkin, they are a treat for your taste buds.
Making these muffins fills my kitchen with the sweetest aroma. I like to enjoy them with a hot cup of coffee—it’s an instant mood booster! ☕🎃
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the muffins! You can use canned pumpkin puree for convenience, or roast and puree fresh pumpkin for a more homemade touch. If you’re in a pinch, butternut squash puree will work too!
Hazelnuts: They add a delicious nutty flavor and crunch. If you have nut allergies or want a different flavor, try walnuts or pecans instead. Roasting the nuts enhances their flavor, so consider toasting them lightly before adding.
Flour: All-purpose flour works best here, but you can substitute with whole wheat flour for a denser muffin or gluten-free flour for a gluten-free option. Just make sure to adjust liquid if needed.
Oil: I love using melted coconut oil for a hint of sweetness, but vegetable oil is great for a neutral taste. Applesauce can also replace oil for a lower fat option, though it’ll affect the texture slightly.
Spices: The classic autumn spices really elevate the flavors. Feel free to tweak the spice amounts to suit your preference, or use pumpkin pie spice mix if you have it on hand!
How Do I Make Sure My Muffins Are Tender?
The key to tender muffins lies in proper mixing! Overmixing can lead to tough muffins, so here’s how to get it right:
- Mix dry ingredients in one bowl and wet ingredients in another before combining.
- Gently fold the wet mix into the dry using a spatula. Stop as soon as you see no dry flour; it’s okay if the batter’s a bit lumpy.
- Fill the muffin cups 2/3 full to give them room to rise without overflowing.
These tips will help keep your muffins soft and fluffy, perfect for everyone to enjoy!
Pumpkin Hazelnut Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup chopped hazelnuts (plus extra for topping)
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and 20-25 minutes for baking, with an additional 5 minutes cooling time in the muffin pan. Overall, you’ll have delicious pumpkin hazelnut muffins ready to enjoy in roughly 45 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line a muffin tin with paper liners to make cleanup easy later.
2. Mix the Dry Ingredients:
In a large bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Whisk these together until they are well blended. This helps to evenly distribute all the ingredients.
3. Combine the Wet Ingredients:
In another bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil (or coconut oil), eggs, and vanilla extract. Stir until everything is smooth and well combined.
4. Combine Wet and Dry Mixtures:
Slowly add the pumpkin mixture to the dry ingredients. Gently fold them together using a spatula or wooden spoon until just combined. Make sure not to overmix—some lumps are okay, as this helps keep your muffins tender!
5. Add the Hazelnuts:
Fold in the chopped hazelnuts. Save a few for topping if you like! This adds a nice crunch and flavor to your muffins.
6. Fill the Muffin Cups:
Evenly divide the batter into the prepared muffin cups, filling each about 2/3 full. This allows space for the muffins to rise without overflowing.
7. Add Toppings:
If you’d like, sprinkle some extra chopped hazelnuts on top of each muffin for added texture and flavor.
8. Bake the Muffins:
Place the muffin tin in the oven and bake for 20-25 minutes. You can check for doneness by inserting a toothpick into the center of a muffin; it should come out clean when they’re done!
9. Cool the Muffins:
After baking, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them firm up nicely!
10. Serve and Enjoy:
These muffins are best enjoyed warm or at room temperature. You can have them plain or spread some butter or cream cheese on top for a delightful treat!
These muffins highlight the wonderful combination of pumpkin and hazelnuts, making them a sweet and cozy addition to your autumn recipe collection. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, make sure to cook it first—either roast or steam until tender, then puree it until smooth. This will give your muffins a fresh and rich flavor!
What Can I Substitute for Hazelnuts?
If you have nut allergies or want a different flavor, walnuts or pecans are great alternatives. Just chop them up roughly before adding them to the batter for that nice crunch!
How Do I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the muffins in a freezer-safe bag for up to 3 months. Thaw them in the fridge or at room temperature before enjoying!
Can I Make These Muffins Vegan?
Yes! You can substitute the eggs with flax eggs by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Also, use a plant-based oil and ensure your sugar is vegan-friendly!
