Go Back
To make these tasty pumpkin muffins, gather these ingredients: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - 1 tsp baking soda - ½ tsp baking powder - ½ tsp salt - 1 tsp ground cinnamon - ½ tsp ground nutmeg - ½ tsp ground ginger - ½ cup vegetable oil - 2 large eggs - 1 cup canned pumpkin puree - 1 tsp vanilla extract - ½ cup chocolate chips (optional) - ¼ cup chopped pecans or walnuts (optional) You can add chocolate chips, pecans, or walnuts to your muffins. These add-ins can give your muffins extra flavor and texture. The chocolate chips make them sweeter. Pecans or walnuts add a nice crunch. You can mix and match these as you like. If you need to switch some ingredients, here are some ideas: - Use whole wheat flour for a healthier option. - Swap granulated sugar for brown sugar for a more caramel flavor. - You can use applesauce instead of vegetable oil to cut fat. - For a dairy-free option, skip the eggs and use flaxseed meal mixed with water. These substitutions keep your muffins delicious while making them fit your needs. Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with non-stick spray. In a large bowl, whisk together: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - 1 tsp baking soda - ½ tsp baking powder - ½ tsp salt - 1 tsp ground cinnamon - ½ tsp ground nutmeg - ½ tsp ground ginger Mix these dry ingredients until they blend well. In another bowl, whisk together: - ½ cup vegetable oil - 2 large eggs - 1 cup canned pumpkin puree - 1 tsp vanilla extract Make sure this mixture is smooth. Now, pour the wet mix into the dry mix. Stir gently until just combined. Lumps are fine; overmixing is not. If you want, fold in: - ½ cup chocolate chips (optional) - ¼ cup chopped pecans or walnuts (optional) Divide the batter evenly among the muffin cups. Fill each about ¾ full. Place the muffin tin in the oven and bake for 18-20 minutes. Check if they are done by inserting a toothpick in the center. If it comes out clean, they are ready. Once baked, take the muffins out of the oven. Let them cool in the tin for 5 minutes. Then, transfer them to a wire rack. Allow them to cool completely. For serving, enjoy them warm with a spread of butter or cream cheese. Pair them with a hot cup of coffee for a cozy treat. To get soft and moist muffins, use the right flour. All-purpose flour works best. Mix your dry and wet ingredients separately. This keeps the muffins light. When you combine them, stir gently. Overmixing makes them tough. Small lumps in the batter are just fine. You can spice up your muffins with extra flavors. Try adding a bit of allspice or cloves for warmth. If you like sweet, add a bit more sugar. Taste your batter before baking to adjust. You may also add vanilla extract for depth. One common mistake is not preheating the oven. Always preheat to 350°F (175°C) first. Another mistake is filling the muffin cups too full. Fill them about ¾ full for the best rise. Lastly, avoid opening the oven door too soon. This can cause your muffins to sink. {{image_2}} You can easily make gluten-free pumpkin muffins. Just swap all-purpose flour for a gluten-free blend. This keeps the texture light but safe for gluten-free diets. Look for blends that include xanthan gum for best results. You can use the same amount of gluten-free flour as the recipe calls for. To make vegan pumpkin muffins, replace eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens. Use a plant-based oil, like coconut or canola, in place of vegetable oil. A dairy-free milk can also replace any liquid. This keeps the muffins moist and delicious. You can add other flavors to your pumpkin muffins. Try mixing in diced apples for a fruity twist. Apples add moisture and a sweet crunch. If you love chocolate, fold in chocolate chips. This brings a rich taste to the muffins. You can also add nuts or spices, like cranberries or cardamom, for more flavor. To keep your pumpkin muffins fresh, place them in an airtight container. This method helps keep moisture in. You can store them at room temperature for up to two days. For longer storage, put them in the fridge. They will last for about one week in the fridge. If you want to save your muffins for later, freezing works great. First, let the muffins cool completely. Then, wrap each one in plastic wrap. Place the wrapped muffins in a freezer-safe bag or container. They can last for about three months in the freezer. When you are ready to eat them, simply thaw at room temperature. To enjoy your pumpkin muffins warm, reheating is easy. Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet for about 5-10 minutes. You can also use the microwave. Heat them for 10-15 seconds. Enjoy them warm for the best taste! To make muffins fluffy, you need to mix dry and wet ingredients well. Use baking soda and baking powder in the right amounts. These help the muffins rise. Also, do not overmix the batter. Mix until just combined. This keeps air in the batter, making it light. Yes, you can use fresh pumpkin. Just cook and puree it first. Make sure the puree is smooth and not watery. Fresh pumpkin can give a richer taste. It may also add more texture. However, canned pumpkin is easier and quicker to use. You can keep pumpkin muffins for about a week at room temp. Store them in an airtight container. If you want them to last longer, freeze them. They freeze well for up to three months. Just thaw them before eating. We explored making Dunkin copycat pumpkin muffins, covering key ingredients and adjustments. I shared step-by-step instructions to ensure your muffins turn out perfectly. You now have tips for texture and flavor, plus variations for dietary needs. Storage methods keep your muffins fresh and tasty. Enjoy your baking journey and impress friends with these delightful treats! Remember, your kitchen is a place for creativity.

Dunkin Copycat Pumpkin Muffins

Indulge in the flavors of fall with these delightful Dunkin Copycat Pumpkin Muffins! Easy to make and bursting with warm spices, this recipe combines pumpkin, cinnamon, and optional chocolate chips for a delicious treat. Perfect for breakfast or a cozy snack, these muffins will fill your kitchen with a heavenly aroma. Ready to impress your friends and family? Click through to discover the full recipe and savor the taste of autumn!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

½ cup vegetable oil

2 large eggs

1 cup canned pumpkin puree

1 tsp vanilla extract

½ cup chocolate chips (optional)

¼ cup chopped pecans or walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with non-stick spray.

    In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until combined.

      In another bowl, mix together the vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth.

        Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix - small lumps are okay!

          If desired, fold in the chocolate chips and chopped nuts.

            Divide the batter evenly among the muffin cups, filling each about ¾ full.

              Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

                Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                    - Serving Suggestions: Serve warm with a spread of butter or cream cheese, and enjoy with a hot cup of coffee for a perfect fall treat!