Introduction
These Pumpkin Spice Muffins are the perfect embodiment of cozy autumn baking. They are incredibly moist and fluffy, packed with warm spices, and finished with a sweet maple glaze. You’ll love how the tart cranberries and crunchy nuts create a delightful contrast in every bite.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
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 cases.
- In a large bowl, whisk together the plain flour, baking powder, bicarbonate of soda, salt, ground cinnamon, ground ginger, ground all spice, ground nutmeg, and optional ground cardamom.
- In a separate bowl, whisk together the vegetable oil, soft light brown sugar, beaten eggs, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) until smooth and well combined.
- Whisk the pumpkin puree and buttermilk into the wet ingredients until fully incorporated.
- Pour the wet ingredients into the dry ingredients and fold together with a spatula until just combined. Be careful not to overmix.
- Gently fold in the dried cranberries and chopped pecans or walnuts until evenly distributed.
- Divide the batter evenly between the 6 muffin cases. Sprinkle the tops with the pumpkin seeds and the cinnamon-sugar mixture.
- Bake for 22-25 minutes, or until a skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- For the glaze, whisk the icing sugar and maple syrup together in a small bowl until smooth. Drizzle over the cooled muffins before serving.
Variations
- Streusel Topping: Skip the cinnamon-sugar and pumpkin seed sprinkle. Before baking, top each muffin with a crumbly mixture made by rubbing together 25g cold butter, 50g flour, 25g brown sugar, and 1/2 tsp cinnamon.
- Loaf Style: Bake the batter in a lined 1lb loaf tin at the same temperature for 45-55 minutes, checking for doneness with a skewer.
- Mini Muffins: For a party, bake as mini muffins. Reduce the baking time to 12-15 minutes.
- Savourish Breakfast Muffin: Omit the glaze and serve warm with a pat of salted butter for a less sweet treat.
Tips for Success
- Ensure your pumpkin puree is pure pumpkin, not pumpkin pie filling, which contains added sugars and spices.
- If you don’t have buttermilk, make a quick substitute by adding 1 teaspoon of lemon juice or white vinegar to 100ml of milk and letting it sit for 5 minutes.
- For perfectly domed muffins, start the oven at 220°C for 5 minutes, then reduce to the stated temperature for the remainder of the bake time.
Storage & Reheating
Store cooled, unglazed muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Glaze them just before serving. To reheat, warm a muffin in the microwave for 15-20 seconds to refresh its soft texture.
FAQ
Can I use fresh pumpkin instead of puree?
Yes, but you must cook and puree it first, then strain it in a cheesecloth to remove excess moisture until it reaches a thick, canned puree consistency.
Can I make these muffins without nuts?
Absolutely. You can simply omit the nuts or replace them with an equal amount of additional dried cranberries or chocolate chips.
What can I use instead of buttermilk?
You can use the milk and acid substitute mentioned in the tips, or use plain yogurt thinned with a little milk to a pourable consistency.
My muffins are dense. What went wrong?
This is most likely due to overmixing the batter, which develops the gluten in the flour. Always mix just until the ingredients are combined.
Can I double this recipe?
Yes, you can easily double all ingredients to make 12 standard muffins. Be sure to use two muffin tins or bake in batches.
Is the cardamom really optional?
Yes, it adds a lovely, sophisticated floral note, but the muffins will still be deliciously spiced without it.