These Pumpkin Pistachio Muffins are soft, moist, and packed with flavor! The warm pumpkin pairs perfectly with crunchy pistachios for a delightful treat.
Plus, they smell amazing while baking! Whether for breakfast or a snack, they are a fun way to enjoy fall flavors. And who can resist that nutty crunch? 🍂
Key Ingredients & Substitutions
All-purpose flour: This is the base for your muffins. If you need a gluten-free option, you can use a 1:1 gluten-free baking flour. I’ve found that this works well in muffin recipes!
Pumpkin puree: Canned pumpkin makes this recipe easy and consistent. If you don’t have it, mashed cooked butternut squash works as a great substitute. Both give that rich flavor!
Pistachios: They add a nice crunch! If you’re avoiding nuts, try sunflower seeds or pumpkin seeds. You still get that earthy taste and a great texture.
Vegetable oil: This keeps the muffins moist. You can swap it with melted coconut oil or even applesauce for a lighter option. I personally love the flavor coconut oil brings!
How Do I Avoid Overmixing the Batter?
Overmixing can lead to dense muffins, so take care when combining dry and wet ingredients. Here’s a quick guide to help you out:
- Mix just until you see no dry flour. It’s okay if there are a few lumps!
- Fold gently when adding pistachios. A rubber spatula works well here.
- Remember, less is more with muffin batter!
By following these tips, you’ll end up with fluffy and tender muffins every time! Enjoy baking!
How to Make Pumpkin Pistachio Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 3/4 cup shelled pistachios, roughly chopped (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 18-22 minutes to bake. After that, let the muffins cool for about 5-10 minutes in the pan. Total time from beginning to enjoying these tasty treats is around 40 minutes. Perfect for a delicious snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly. Line a muffin tin with paper liners or grease it really well so they don’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Make sure everything is well combined so your muffins rise nicely!
3. Prepare the Wet Ingredients:
In a large bowl, whisk the granulated sugar, brown sugar, and eggs together until you have a smooth mixture. Then, add the pumpkin puree, vegetable oil (or melted coconut oil), and vanilla extract. Mix until everything is fully combined and looks creamy.
4. Combine the Mixtures:
Gradually add your dry mixture to the wet mixture. Stir just until you see no dry flour left. Remember, it’s okay to leave a few lumps! Don’t overmix; this will help keep your muffins fluffy.
5. Add the Pistachios:
Gently fold in the chopped pistachios into the batter. Be careful not to stir too hard, just a gentle mix will do!
6. Fill the Muffin Tin:
Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise without overflowing.
7. Garnish and Bake:
Top each muffin with a sprinkle of extra chopped pistachios. Then, place your muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and Serve:
Once baked, let the muffins cool in the tin for about 5-10 minutes. Then, transfer them to a wire rack to cool completely. They’re delicious warm or at room temperature!
Enjoy the nutty, spicy pumpkin goodness of these muffins with a cup of tea or coffee. Happy baking!
Can I Use Different Nuts in This Recipe?
Absolutely! While pistachios add a unique flavor, you can substitute them with walnuts or pecans for a different nutty crunch. Just make sure they’re roughly chopped to mix evenly into the batter.
What Can I Substitute for Eggs?
If you’re looking for an egg replacement, try using 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for 5 minutes). This will help maintain the moisture in the muffins.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just thaw them on the counter and enjoy them warm!
Can I Make This Recipe Vegan?
Yes! To make these muffins vegan, use plant-based milk instead of eggs, and substitute the granulated and brown sugar with coconut sugar. You could also use a dairy-free oil, like olive or coconut oil. They’ll still turn out delicious!
