These Pumpkin Oreo Muffins are a sweet treat! They blend the cozy flavor of pumpkin with crunchy Oreo bits for a delicious surprise in every bite.
When I bake these, my kitchen smells like fall—so warm and inviting! They’re perfect for breakfast or a snack. Just be ready to share, or you might end up eating them all yourself! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the muffins. If you need a gluten-free option, use a 1:1 gluten-free flour blend. I find that this gives great results while maintaining texture.
Canned Pumpkin Puree: Make sure it’s 100% pumpkin and not pumpkin pie filling. If you prefer fresh, you can cook and puree your own pumpkin. Either way, the pumpkin adds moisture and flavor.
Sugars: The mix of granulated and brown sugar adds sweetness and richness. If you’re cutting back on sugar, you can use half the amount of both or try a sugar substitute that measures like sugar.
Oreo Cookies: Chopped Oreos are the secret ingredient here! For a different twist, you could use chocolate sandwich cookies or any other brand you like.
How Do I Ensure My Muffins Are Moist and Fluffy?
Mixing the batter correctly is crucial for fluffy muffins. Follow these tips:
- Combine wet and dry ingredients gently. Overmixing can lead to tough muffins.
- Fill muffin cups about 3/4 full. This allows room for them to rise without overflowing.
- Check for doneness with a toothpick. If it comes out clean, they’re done!
Cooling them for a few minutes before transferring to a wire rack helps with moisture retention. Enjoy your pumpkin Oreo muffins warm for the best taste!
Pumpkin Oreo Muffins Recipe
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups Oreo cookies, chopped (reserve some halves for topping)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 20-25 minutes to bake. After baking, allow around 5 minutes for cooling in the pan, and then transfer them to a wire rack. In total, you’re looking at about 40-45 minutes before you can enjoy your delicious muffins!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Muffin Tin:
Preheat your oven to 350°F (175°C). While it’s heating up, line a muffin tin with paper liners or give it a light coat of non-stick spray to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the spices (cinnamon, nutmeg, ginger, and cloves). This will ensure that the leavening agents are evenly distributed in your batter.
3. Mix the Wet Ingredients:
In another bowl, whisk together the canned pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil (or melted butter), and vanilla extract until everything is well combined and smooth.
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the bowl with the dry ingredients. Gently fold the two mixtures together using a spatula until just combined. Be careful not to overmix! This helps keep the muffins fluffy.
5. Add the Oreo Cookies:
Gently fold in the chopped Oreo cookies into the batter, saving some for the tops of the muffins to make them extra special.
6. Fill the Muffin Cups:
Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about three-quarters full. This gives them room to rise without spilling over.
7. Add the Toppings:
Place a reserved Oreo half or small pieces on top of each muffin batter. This step adds a delightful touch to the appearance and flavor!
8. Bake the Muffins:
Put the muffin tin in the preheated oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick in the center of a muffin; if it comes out clean, they’re ready!
9. Cool and Enjoy:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This step is important to keep them from getting soggy!
10. Serve Your Muffins:
Serve the muffins warm or at room temperature. Enjoy the delightful flavors of pumpkin mixed with chocolatey Oreos—these muffins are the perfect treat for any occasion!
This recipe creates moist, flavorful pumpkin muffins with crunchy Oreo chunks and topped with Oreo halves for an extra chocolatey crunch. Perfect for fall or anytime you crave a sweet treat!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, cook and puree a small pumpkin until smooth. Just make sure to measure out 1 cup for the recipe. Fresh pumpkin adds a vibrant flavor!
How Can I Make These Muffins Gluten-Free?
You can substitute the all-purpose flour with a gluten-free 1:1 flour blend. Most blends work well, but check the packaging to ensure it’s suitable for baking.
Can I Store Leftover Muffins?
Yes! Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag. Just thaw at room temperature when you’re ready to enjoy!
What Can I Substitute for Vegetable Oil?
If you don’t have vegetable oil on hand, melted coconut oil or unsalted butter work just as well. Both will add a great flavor and moisture to the muffins!