Golden Harvest Pumpkin Muffins
Inspired by a charming bed and breakfast in New Mexico, 'Inn at the Paseo,' these Golden Harvest Pumpkin Muffins are the perfect autumn treat. With their tall, inviting shape and a beautiful golden-orange hue, each muffin is a delightful blend of warm spices and the rich flavor of pumpkin. The tender, moist interior is complemented by the crunch of walnuts and the sweetness of raisins, though they can be omitted for a simpler version. Perfect for a cozy breakfast, an afternoon snack, or as a delicious addition to any fall gathering, these muffins are sure to be a hit.
9
Servings
200
Calories
14
Ingredients
Ingredients
vegetable oil
1/2 cup (none)
sugar
1 cup (none)
eggs
2 (beaten)
canned pumpkin
1 cup (none)
buttermilk
1/2 cup (none)
all-purpose flour
2 cups (sifted)
baking powder
2 teaspoons (none)
baking soda
1 teaspoon (none)
salt
1/2 teaspoon (none)
ground cinnamon
1 1/2 teaspoons (none)
ground allspice
1/2 teaspoon (none)
vanilla extract (or maple extract)
1/2 teaspoon (none)
chopped walnuts
3/4 cup (optional, chopped)
raisins
1 cup (optional)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large mixing bowl, whisk together the vegetable oil, sugar, eggs, canned pumpkin, buttermilk, and vanilla extract until well combined.
3
In another bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and allspice.
4
Gradually add the dry ingredients to the wet mixture, stirring until just combined and smooth. Do not overmix.
5
If using, gently fold in the chopped walnuts and raisins until evenly dispersed.
6
Grease a muffin tin generously or line with muffin liners. Fill each cup almost to the top, as these muffins rise beautifully during baking.
7
Bake in the preheated oven for 10 minutes at 400°F, then reduce the temperature to 350°F (175°C) and continue baking for an additional 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
8
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!
Nutrition Information
10
Fat
26.67
Carbs
4
Protein
Frequently Asked Questions
Frequently Asked Questions
What inspired the Golden Harvest Pumpkin Muffins recipe?
This recipe was inspired by the 'Inn at the Paseo,' a charming bed and breakfast located in New Mexico.
How many muffins does this recipe yield?
The recipe is designed to make 9 servings.
What are the nutritional facts for one muffin?
Each muffin contains approximately 200 calories, 10g of fat, 26.67g of carbohydrates, and 4g of protein.
What is the initial baking temperature?
The oven should be preheated to 400°F (200°C) for the first stage of baking.
Why is the temperature adjusted during baking?
Baking at 400°F for 10 minutes helps the muffins rise quickly, while reducing to 350°F for the final 15 minutes ensures they cook through without burning.
Can I omit the nuts and dried fruit?
Yes, the chopped walnuts and raisins are optional and can be left out for a simpler pumpkin muffin.
What type of pumpkin should I use?
The recipe calls for 1 cup of canned pumpkin.
Can I substitute the vanilla extract?
Yes, you can use maple extract instead of vanilla extract for a different flavor profile.
How much sugar is in the recipe?
The recipe requires 1 cup of sugar.
What type of oil is recommended?
The recipe specifies 1/2 cup of vegetable oil.
Is buttermilk necessary for this recipe?
Yes, 1/2 cup of buttermilk is used to provide moisture and a tender crumb.
How many eggs are needed?
The recipe requires 2 eggs, which should be beaten before mixing.
What spices give these muffins their fall flavor?
A combination of 1.5 teaspoons of cinnamon and 0.5 teaspoon of allspice provides the warm autumn flavor.
How should the dry ingredients be prepared?
The flour, baking powder, baking soda, salt, cinnamon, and allspice should be sifted together.
How full should I fill the muffin cups?
Fill each cup almost to the top to ensure the muffins rise beautifully and have a tall shape.
What is the total baking time?
The total baking time is 25 minutes.
How do I know when the muffins are finished baking?
The muffins are done when a toothpick inserted into the center comes out clean.
Should I cool the muffins in the pan?
Yes, allow them to cool in the tin for a few minutes before transferring them to a wire rack.
What kind of flour is used?
The recipe uses 2 cups of sifted all-purpose flour.
Are these muffins suitable for breakfast?
Yes, they are perfect for a cozy breakfast, afternoon snack, or fall gatherings.
What is the amount of baking powder required?
The recipe calls for 2 teaspoons of baking powder.
What is the amount of baking soda required?
The recipe calls for 1 teaspoon of baking soda.
How much salt is in the batter?
The recipe uses 1/2 teaspoon of salt.
Can I use muffin liners?
Yes, you can either grease the tin generously or use muffin liners.
How much vanilla extract is used?
The recipe uses 1/2 teaspoon of vanilla extract.
How much walnuts should I add?
If using, add 3/4 cup of chopped walnuts.
How many raisins are in the recipe?
If using, the recipe calls for 1 cup of raisins.
What is the texture of these muffins?
They have a tender, moist interior with an optional crunch from walnuts.
What color are the muffins?
They have a beautiful golden-orange hue due to the pumpkin and spices.
Should I whisk the wet ingredients first?
Yes, whisk the oil, sugar, eggs, pumpkin, buttermilk, and vanilla together until well combined before adding dry ingredients.