As the leaves start to change color and the temperature drops, there’s nothing quite like the smell of freshly baked pumpkin muffins to get you in the fall spirit. But what if you’re not a fan of cinnamon? Don’t worry, we’ve got you covered with this delicious recipe for pumpkin muffins without cinnamon!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 3/4 cup granulated sugar
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, nutmeg, and cloves.
- In a separate large bowl, mix together the pumpkin puree, vegetable oil, eggs, vanilla extract, and sugar until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Divide the batter evenly among the muffin cups, filling each about 2/3 of the way full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 muffin
Calories: 206
Total Fat: 10g
Saturated Fat: 1.4g
Cholesterol: 31mg
Sodium: 198mg
Total Carbohydrates: 27g
Dietary Fiber: 1.3g
Sugar: 14g
Protein: 2.7g
Cooking Time:
Preparation Time: 10 minutes
Cooking Time: 18-20 minutes
Total Time: 30 minutes
Equipment:
- Muffin Tin
- Paper Liners
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
Serving Suggestions:
These pumpkin muffins without cinnamon are perfect for breakfast, a snack, or even dessert! Serve them warm with a dollop of whipped cream, a drizzle of caramel sauce, or a sprinkle of powdered sugar.
Variations:
If you’re not a fan of ginger, nutmeg, or cloves, feel free to leave them out or adjust the amounts to your liking. You can also add in some chopped nuts, chocolate chips, or raisins for extra texture and flavor.
Substitutions:
If you don’t have vegetable oil, you can use canola oil or melted butter instead. You can also use brown sugar instead of granulated sugar for a richer flavor. And if you don’t have pumpkin puree, you can use mashed sweet potato or butternut squash instead.
Storage:
Store these pumpkin muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze them for up to 3 months.
Tips:
- Make sure to not overmix the batter, as this can result in tough muffins.
- If you’re using fresh pumpkin, make sure to cook and puree it before using in the recipe.
- If you’re using canned pumpkin, make sure to use pure pumpkin puree and not pumpkin pie filling.
Notes:
This recipe makes 12 regular-sized muffins or 24 mini muffins. If you’re making mini muffins, reduce the baking time to 12-15 minutes.
Frequently Asked Questions:
Can I use a different type of flour?
Yes, you can use whole wheat flour, gluten-free flour, or a combination of flours if you prefer.
Can I use a different type of oil?
Yes, you can use any neutral-flavored oil, such as grapeseed oil or sunflower oil.
Can I use a different type of sweetener?
Yes, you can use honey, maple syrup, or agave nectar instead of sugar if you prefer.
Personal Thoughts:
These pumpkin muffins without cinnamon are a delicious and easy fall treat that everyone will love. They’re moist, flavorful, and perfect for any occasion. I love how versatile they are, and how you can customize them to your liking with different add-ins and substitutions. Give this recipe a try and let us know how it turns out for you!