These pumpkin hazelnut muffins are the perfect blend of cozy flavors! They’re moist, slightly sweet, and packed with crunchy hazelnuts that add a lovely surprise in every bite.
Whenever I make these muffins, my home smells like fall! They’re great for breakfast or a snack, and I can never resist sneaking one straight from the oven—who can resist that warm goodness?
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure pumpkin puree and not the spiced pie filling. If you’re out of pumpkin, unsweetened applesauce can be a great substitute. It still keeps the muffins moist and adds a hint of sweetness.
Hazelnuts: These add a delicious crunch and nutty flavor. If hazelnuts aren’t available, try using walnuts or pecans. Both will give a lovely texture and richness to the muffins.
Unsalted Butter: I suggest unsalted butter for better control of the saltiness. If you’re vegan or dairy-free, coconut oil or dairy-free butter can work well in this recipe.
Milk: Any milk works here—dairy or plant-based like almond or oat milk. I usually go for whole milk for a richer flavor, but it’s really up to your preference.
How Can I Get the Muffins to Be Light and Fluffy?
A key to fluffy muffins is how you mix the batter. Here are some tips:
- Whisk dry ingredients thoroughly. This ensures even distribution of the leavening agents.
- When adding wet to dry, do it gently—just fold until the flour is almost mixed in. A few lumps are okay!
- Watch the baking time, as overbaking can dry them out. Check for doneness with a toothpick.
These steps help avoid dense muffins and create that perfect lightness. Enjoy your baking adventure!
Delicious Pumpkin Hazelnut Muffins Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 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 cloves or allspice (optional)
Wet Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1/4 cup milk (whole or 2%)
- 1 teaspoon vanilla extract
For the Muffins:
- 1 cup chopped hazelnuts, divided (about 3.5 ounces)
- Additional chopped hazelnuts for topping (about 1/4 cup)
Time Needed:
This delightful recipe takes about 15 minutes to prepare and 20-25 minutes to bake. Additionally, you will want to let the muffins cool for about 5 minutes in the tin before transferring them to a wire rack. All in all, you’ll have delicious muffins ready in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves or allspice (if you’re using it). This ensures the spices and leavening agents are evenly distributed.
3. Combine the Wet Ingredients:
In a separate medium bowl, mix the pumpkin puree, sugar, melted butter, eggs, milk, and vanilla extract. Stir until everything is smooth and well combined.
4. Blend Wet and Dry Mixture:
Gradually pour the wet mixture into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently fold the two mixtures together until just combined. Be careful not to overmix; a few lumps are perfectly fine!
5. Add Hazelnuts:
Fold in 3/4 cup of the chopped hazelnuts into the batter, adding that lovely crunch and nuttiness.
6. Fill the Muffin Cups:
Spoon the batter into the prepared muffin cups, filling each about 3/4 full to allow room for rising.
7. Top with Hazelnuts:
Sprinkle the tops of your muffin batter generously with the remaining chopped hazelnuts to add a delightful topping.
8. Bake:
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. This is when your kitchen will start to smell wonderful!
9. Cool the Muffins:
Once baked, let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Waiting is the hardest part!
10. Serve and Enjoy:
Enjoy these muffins warm or at room temperature. They pair wonderfully with a nice cup of coffee or tea, making them perfect for fall mornings or any cozy gathering. Happy baking!
These pumpkin hazelnut muffins are sure to be a hit with their moist texture and delicious flavors. You can share them with friends or keep them all to yourself—no judgment here!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, you can roast and puree it to use in the muffins. Just make sure to drain any excess moisture to keep the batter from becoming too wet.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to 2 months. Just thaw at room temperature when you’re ready to enjoy again!
What Can I Substitute for Eggs?
If you need an egg substitute, try using 1/4 cup of unsweetened applesauce or a flaxseed meal. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, let it sit for 5 minutes until it thickens, and use it in place of one egg.
Can I Add Other Mix-ins?
Of course! Feel free to add chocolate chips, dried cranberries, or even different nuts if you like. Just make sure to keep the total mix-ins to about 1 cup to maintain the texture of the muffins.
