These Pumpkin Oreo Muffins are a fun and tasty treat! Fluffy pumpkin goodness meets crunchy Oreo bits, making every bite a little celebration of fall.
Honestly, who can resist muffins that taste like dessert? I love enjoying these with a warm cup of coffee. They’re perfect for breakfast or a sweet snack anytime! 🎃🍪
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the muffins, giving them structure. If you need a gluten-free option, try using a 1:1 gluten-free flour blend.
Pumpkin Puree: Canned pumpkin is convenient and consistent. If you’re fresh out, you can roast and mash fresh pumpkin or even use butternut squash puree for a similar flavor.
Oreo Cookies: They add a delicious chocolate crunch. If you want to go a step healthier, dark chocolate cookies or even homemade chocolate crumbles can work as a substitute.
Pumpkin Pie Spice: This spice blend gives that warm fall flavor. You can make your own with cinnamon, nutmeg, and allspice if you don’t have it on hand.
How Do I Make Sure My Muffins Aren’t Too Dense?
Dense muffins can be a bummer, but a few simple tricks can help. First, be gentle when mixing the wet and dry ingredients together. Mix just until you can’t see any dry flour. Overmixing can lead to tough muffins. Second, measure your flour correctly—spoon it into your measuring cup and level it off using a knife to avoid packing it in and adding too much.
- For fluffier muffins, ensure your baking powder and soda are fresh. They should bubble when added to liquid!
- Let the batter rest for a few minutes before baking; this can improve texture.
Enjoy making these Pumpkin Oreo Muffins—perfect for cozy mornings!
How to Make Pumpkin Oreo Muffins
Ingredients You Will Need:
For The Muffin Batter:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For The Oreo Topping:
- 12 Oreo cookies, roughly chopped
- 12 whole Oreos for topping each muffin
Optional:
- Chocolate syrup for drizzling
What’s the Time Needed?
This recipe takes about 15 minutes to prep and around 18-22 minutes to bake. Make sure to let them cool for a bit after baking! In total, you should have delicious Pumpkin Oreo Muffins ready in under an hour!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line a 12-cup muffin tin with paper liners. This makes clean-up easy and helps your muffins stay moist.
2. Combine the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. This mixture will give our muffins the perfect rise and aroma!
3. Mix the Wet Ingredients:
In another bowl, mix together the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, and vanilla extract until everything is nice and smooth. This is where the pumpkin magic begins!
4. Bring it All Together:
Now, gently add the dry ingredients to the wet mixture. Use a spatula or wooden spoon to stir just until combined. Don’t worry if there are still a few lumps; overmixing can make the muffins dense.
5. Add Some Oreo Goodness:
Carefully fold in the roughly chopped Oreo pieces. This adds delightful chocolatey bites throughout the muffins!
6. Fill the Muffin Tin:
Divide the batter evenly among the muffin cups, filling each about ¾ full. Give them a bit of room to rise!
7. Top with Whole Oreos:
Place one whole Oreo cookie on top of each muffin for that extra delicious touch.
8. Bake to Perfection:
Bake in the preheated oven for 18-22 minutes. To check if they’re done, insert a toothpick into the center of a muffin. If it comes out clean, they’re ready!
9. Cool Down:
Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Drizzle and Enjoy:
If you like, add a drizzle of chocolate syrup over the cooled muffins for a decadent touch. Enjoy your moist, flavorful Pumpkin Oreo Muffins with family and friends!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast and puree fresh pumpkin for a fresher taste. Just make sure to drain any excess moisture to avoid soggy muffins.
What’s the Best Way to Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also refrigerate them, but they may lose some moisture. For longer storage, freeze them in a freezer-safe bag for up to 3 months!
Can I Add Nuts or Other Mix-Ins?
Yes! Feel free to add nuts like walnuts or pecans for an extra crunch. You could also throw in some chocolate chips or dried cranberries for added flavor and texture.
How Can I Make These Muffins Healthier?
You can substitute some of the all-purpose flour with whole wheat flour for added fiber. You can also reduce the sugar or substitute a natural sweetener like honey or maple syrup to cut calories a bit!
