These Pumpkin Hazelnut Muffins are soft, tasty, and perfect for fall! The cozy pumpkin mixed with crunchy hazelnuts makes them a real treat. They’re great for breakfast or a snack!
I love the smell of these muffins baking—it fills the whole house with warmth! Grab one with your coffee, and you might just forget about that slice of pie waiting in the fridge! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the muffins. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. Just ensure it contains xanthan gum for the right texture.
Pumpkin Puree: Canned pumpkin puree works best for consistency. If you prefer fresh, you can roast a small pumpkin, scoop out the flesh, and puree it. Avoid using pumpkin pie filling, as it’s sweetened and spiced.
Hazelnuts: For a nut-free alternative, swap hazelnuts with sunflower seeds or pumpkin seeds. They add crunch without the allergens.
Oil: I enjoy using melted coconut oil for its slight flavor. If you want something neutral, vegetable oil or even applesauce can work well for a lighter option.
Milk: Any milk will do! I sometimes use almond milk to keep it dairy-free. Coconut milk adds a lovely hint of flavor too.
How Do I Achieve the Perfect Muffin Texture?
The key to fluffy muffins is in how you mix and bake them. Here’s how you can make sure they turn out well:
- Do not overmix! When combining wet and dry ingredients, mix until just combined. A few lumps are okay.
- Fill the muffin tins about 3/4 full. This ensures they rise nicely without overflowing.
- For even baking, make sure your oven is preheated properly. An oven thermometer can help ensure accuracy.
- Let the muffins cool a couple of minutes before moving them to a wire rack. This helps them set and maintain moisture.
How to Make Pumpkin Hazelnut Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup milk (or any plant-based milk)
- 1 cup chopped hazelnuts, divided (about 3/4 cup in batter, plus extra for topping)
How Much Time Will You Need?
This recipe will take you about 15 minutes to prep and 20-25 minutes to bake. After they come out of the oven, let them cool for a few minutes in the pan, then transfer to a wire rack. Total time from start to finish is about 45 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your muffins bake evenly. If you’re using liners, place them in your muffin tin now.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk everything together well to make sure the leavening agents are evenly distributed.
3. Combine the Wet Ingredients:
In a separate bowl, whisk together the pumpkin puree, oil, eggs, vanilla extract, and milk until the mixture is smooth and fully combined. This is where all that pumpkin goodness comes from!
4. Mix Wet with Dry:
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
5. Add Hazelnuts:
Now, fold in 3/4 cup of the chopped hazelnuts. Save the remaining hazelnuts for topping—these will add a nice crunch to your muffins!
6. Fill the Muffin Cups:
Using a spoon or ice cream scoop, divide the batter evenly into the lined muffin cups, filling each about 3/4 full. This allows space for them to rise without spilling over.
7. Sprinkle the Top:
Generously sprinkle the remaining chopped hazelnuts over the top of each muffin. This gives a delightful crunch and a nice presentation.
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
9. Cool Down:
Once baked, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. This helps them maintain moisture while cooling.
10. Serve and Enjoy:
These muffins can be enjoyed warm or at room temperature. They make a fantastic snack or breakfast treat! Enjoy your pumpkin muffins with crunchy hazelnuts!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree. Just roast a small pumpkin, scoop out the flesh, and blend it until smooth. Make sure to measure out 1 cup as needed for the recipe.
How Can I Make These Muffins Gluten-Free?
You can easily substitute the all-purpose flour with a gluten-free 1:1 flour blend. Just ensure it contains xanthan gum for the best texture.
What Should I Do If the Muffins Are Too Dense?
If your muffins turn out dense, ensure you didn’t overmix the batter. Also, check that your baking powder and baking soda are fresh, as expired leavening agents can affect the rise.
Can I Freeze the Muffins for Later?
Yes! Once the muffins have cooled completely, wrap them tightly in plastic wrap or place them in an airtight container. They’ll keep well in the freezer for up to 3 months. Thaw overnight in the fridge before enjoying!
