These pumpkin berry muffins are a delightful fusion of autumn flavors and the refreshing taste of mixed berries. Perfect for breakfast or a snack, they offer a moist and tender crumb with a burst of berry goodness in every bite. Easy to make and even easier to enjoy, these muffins are sure to become a family favorite.
If you don't usually keep pumpkin puree in your pantry, you'll need to pick some up from the supermarket. It's typically found in the baking aisle. Also, if you opt for frozen mixed berries, ensure they are thawed and drained before using. The rest of the ingredients are common pantry staples.
Ingredients For Pumpkin Berry Muffins
Pumpkin puree: Provides moisture and a rich, earthy flavor to the muffins.
Mixed berries: Adds a burst of tart and sweet flavors, along with a pop of color.
All-purpose flour: The base that gives structure to the muffins.
Baking powder: Helps the muffins rise and become fluffy.
Baking soda: Works with the baking powder to ensure the muffins rise properly.
Salt: Enhances the flavors of the other ingredients.
Ground cinnamon: Adds warmth and spice to the muffins.
Ground nutmeg: Complements the cinnamon with a slightly sweet and nutty flavor.
Vegetable oil: Keeps the muffins moist and tender.
Granulated sugar: Sweetens the muffins and helps with browning.
Eggs: Binds the ingredients together and adds richness.
Vanilla extract: Adds a sweet, aromatic flavor that enhances the overall taste.
Technique Tip for Baking
When incorporating the berries into the batter, make sure to gently fold them in using a spatula. This helps to prevent the berries from breaking apart and bleeding their juices into the batter, which can result in a soggy texture. Additionally, if you're using frozen berries, do not thaw them before adding to the batter; this will help them maintain their shape and prevent excess moisture from affecting the muffins.
Suggested Side Dishes
Alternative Ingredients
pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a great alternative.
fresh or frozen mixed berries - Substitute with dried cranberries: Dried cranberries provide a similar tartness and can be rehydrated if needed.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the muffins denser.
baking powder - Substitute with ¼ teaspoon baking soda + ½ teaspoon cream of tartar: This combination mimics the leavening effect of baking powder.
baking soda - Substitute with 1 teaspoon baking powder: Baking powder can be used, but it may slightly alter the texture.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor.
ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon and adds additional complementary flavors.
ground nutmeg - Substitute with ground allspice: Ground allspice has a similar warm flavor profile.
vegetable oil - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor.
granulated sugar - Substitute with honey: Honey adds natural sweetness and moisture, though it may slightly alter the texture.
large eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) work well as a vegan alternative.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the muffins.
Alternative Recipes to Try
How to Store or Freeze Your Muffins
- To keep your pumpkin berry muffins fresh and delicious, store them in an airtight container at room temperature. They will stay moist and flavorful for up to 3 days.
- For longer storage, place the muffins in the refrigerator. This will extend their shelf life to about a week. Make sure they are in a sealed container to prevent them from drying out.
- If you want to enjoy your muffins over a longer period, freezing is an excellent option. Allow the muffins to cool completely on a wire rack before freezing.
- Wrap each muffin individually in plastic wrap or aluminum foil. This helps to maintain their moisture and prevents freezer burn.
- Place the wrapped muffins in a resealable plastic freezer bag or an airtight container. Label the bag with the date so you can keep track of their freshness.
- When you're ready to enjoy a pumpkin berry muffin, remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, you can microwave the muffin for about 20-30 seconds until warm.
- To refresh the muffins and bring back their just-baked texture, you can also warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes. This will make them taste as if they just came out of the oven.
- If you prefer a crispy top, you can sprinkle a little sugar on the muffins before reheating them in the oven. This will give them a delightful crunch.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and cover them loosely with aluminum foil. Heat for about 10 minutes or until warmed through. This method helps to retain the moisture and gives the muffins a freshly baked texture.
For a quicker option, use a microwave. Place a muffin on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for about 20-30 seconds. This method is great for when you're in a hurry but still want a warm treat.
If you have an air fryer, preheat it to 300°F (150°C). Place the muffins in the basket and heat for 3-5 minutes. This method gives the muffins a slightly crispy exterior while keeping the inside soft and moist.
For a stovetop method, use a steamer basket. Fill a pot with a small amount of water and bring it to a simmer. Place the muffins in the steamer basket and cover. Steam for about 5 minutes. This method helps to keep the muffins moist and tender.
If you prefer a toaster oven, preheat it to 350°F (175°C). Place the muffins on the rack and heat for 5-7 minutes. This method is convenient and gives the muffins a nice, warm texture.
Essential Tools for Baking
Oven: Used to bake the muffins at the specified temperature of 350°F (175°C).
Muffin tin: Holds the muffin batter in individual portions for baking.
Paper liners: Placed in the muffin tin to prevent the muffins from sticking and to make them easier to remove.
Large bowl: Used to mix the dry ingredients together.
Another bowl: Used to mix the wet ingredients together.
Whisk: Used to combine the dry ingredients and to mix the wet ingredients until well combined.
Spatula: Used to fold in the mixed berries gently into the batter.
Measuring cups: Used to measure out the pumpkin puree, flour, and other ingredients accurately.
Measuring spoons: Used to measure out the baking powder, baking soda, salt, cinnamon, nutmeg, and vanilla extract accurately.
Toothpick: Used to check if the muffins are fully baked by inserting it into the center of a muffin.
Wire rack: Used to cool the muffins completely after they have been baked.
Cooling rack: Another term for the wire rack, used to cool the muffins.
Time-Saving Tips for Baking
Pre-measure ingredients: Measure all ingredients ahead of time to streamline the baking process.
Use canned pumpkin: Opt for canned pumpkin puree instead of making your own to save time.
Frozen berries: Use frozen mixed berries directly from the freezer to skip washing and chopping.
One-bowl method: Combine wet ingredients in one bowl and dry ingredients in another, then mix together to reduce cleanup.
Quick cooling: Place muffins on a wire rack immediately after baking to cool faster.
Pumpkin Berry Muffins
Ingredients
Main Ingredients
- 1 cup Pumpkin puree
- 1 cup Mixed berries fresh or frozen
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- ½ cup Vegetable oil
- 1 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the mixed berries.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Nutritional Value
Keywords
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