Introduction
There’s nothing quite like the warm, inviting aroma of pumpkin spice muffins filling your kitchen. This recipe delivers perfectly moist, flavourful muffins every time, studded with tart cranberries and crunchy nuts. You’ll love the two finishing options: a simple cinnamon sugar sparkle or an elegant maple glaze drizzle.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6 muffins
Ingredients
- 275g Plain flour
- 2 teaspoons Baking powder
- 1/4 teaspoon Bicarbonate of soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground Cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground all spice
- 1/4 teaspoon ground or freshly grated nutmeg
- 1/8 teaspoon ground cardamom, optional
- 100ml vegetable, sunflower oil or melted cooled butter
- 200g soft light brown sugar
- 2 Large Eggs, beaten
- 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor) or vanilla bean paste
- 180ml Pumpkin puree
- 100ml buttermilk
- 75g Dried cranberries
- 75g chopped pecans or walnuts
- 25g pumpkin seeds for sprinkling on top
- 1 Tablespoon white sugar mixed with 1 teaspoon ground cinnamon for sprinkling over the top of the muffins
- 150g Icing sugar
- 5 tablespoons Maple syrup
Instructions
- Preheat your oven to 190°C (170°C fan) and line a 6-cup muffin tin with paper liners.
- In a large bowl, whisk together the plain flour, baking powder, bicarbonate of soda, salt, cinnamon, ginger, all spice, nutmeg, and optional cardamom.
- In a separate bowl, whisk together the oil (or melted butter), soft light brown sugar, beaten eggs, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) until smooth.
- Add the pumpkin puree and buttermilk to the wet ingredients and whisk until fully combined.
- Gently fold in the dried cranberries and chopped nuts (pecans or walnuts).
- Divide the batter evenly between the 6 muffin cups. Sprinkle the tops with the 25g of pumpkin seeds.
- Bake for 22-27 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.
- For the topping, either sprinkle the warm muffins with the cinnamon-sugar mixture immediately after baking, or let them cool completely and drizzle with a glaze made by whisking together the 150g icing sugar and 5 tablespoons of maple syrup.
Variations
- Loaf Cake: Bake the batter in a standard 9×5 inch loaf pan, increasing the baking time to 50-60 minutes.
- Mini Muffins: Use a mini muffin tin and reduce baking time to 12-16 minutes.
- Double Glaze: For extra decadence, sprinkle the muffins with cinnamon sugar right after baking *and* drizzle with maple glaze once cool.
- Streusel Topping: Instead of seeds or sugar, top the batter before baking with a simple streusel made from rubbing together 25g flour, 25g brown sugar, and 25g cold butter until crumbly.
Tips for Success
- Use room temperature eggs and buttermilk for easier mixing and a more even rise.
- For the most tender muffins, fold the wet and dry ingredients together just until no large dry pockets remain.
- Weigh your flour for the most accurate results, or fluff it in the bag before spooning it into your measuring cup.
- The optional cardamom adds a wonderfully complex, warm note that complements the other spices beautifully.
Storage & Reheating
Store cooled, unglazed muffins in an airtight container at room temperature for up to 3 days. Glazed muffins are best stored in the fridge. To reheat, warm a muffin in the microwave for 10-15 seconds or in a 160°C oven for 5-7 minutes to revive its fresh-baked texture.
FAQ
Can I use fresh pumpkin instead of puree?
Yes, but ensure it is cooked, pureed, and drained of excess liquid very well to match the consistency of canned puree.
I don’t have buttermilk. What can I use?
Make a quick substitute by adding 1 teaspoon of lemon juice or white vinegar to 100ml of regular milk and letting it sit for 5 minutes before using.
Can I make these muffins without nuts?
Absolutely. Simply omit the nuts, or you can replace them with extra dried cranberries or even chocolate chips.
Why is my muffin batter so thick?
This is a thick batter by design, which helps create a tall, domed muffin top. Avoid overmixing it, and rest assured it’s correct.
Can I freeze these muffins?
Yes. Cool them completely, wrap individually in cling film, and freeze in a zip-top bag for up to 2 months. Thaw at room temperature.
What’s the difference between pumpkin puree and pumpkin pie filling?