These Pumpkin Oreo Muffins are a tasty treat combining warm pumpkin flavor with crunchy Oreo bits. Perfect for a cozy fall snack or breakfast!
Trust me, biting into one feels like a hug in muffin form. 🧡 I love having these with a cup of coffee—they’re a sweet way to start the day!
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show! You can use canned pumpkin puree for convenience, or make your own by roasting fresh pumpkin. Just be sure to use pure pumpkin and not pumpkin pie filling, which has added sugars and spices.
Oreo Cookies: Classic Oreos add that delicious crunch and chocolaty flavor. If you’re looking for a twist, try using gluten-free Oreos or even other sandwich cookies like Nutter Butter for a different taste!
Sour Cream or Yogurt: Both make the muffins moist and tender. If you want a lighter option, you could substitute with unsweetened applesauce for a healthier touch.
Granulated Sugar & Brown Sugar: Using both gives a lovely sweetness and richness. If you prefer, you could swap these out for coconut sugar or a sugar alternative, just keep in mind it might alter the texture slightly.
How Do I Ensure My Muffins Are Moist and Fluffy?
Getting the perfect texture in muffins can be tricky, but it’s all about how you mix the ingredients. Here are some tips:
- Mix wet and dry ingredients separately first, then combine them gently to avoid overmixing. This keeps muffins light.
- Don’t skip the sour cream or yogurt! They add moisture which is essential for a tender muffin.
- Fill your muffin cups just about ¾ full to give them room to rise without overflowing.
- Check for doneness by inserting a toothpick in the center; if it comes out clean or with a few crumbs, they are done.
With these tips, you’ll have muffins that are not just good to eat but also fun to bake!
Delicious Pumpkin Oreo Muffins
Ingredients You’ll Need:
- For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup pumpkin puree (canned or fresh)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain yogurt
- 10-12 Oreo cookies, roughly chopped (reserve some larger pieces for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. After baking, allow about 5 minutes for cooling in the pan and then transfer to a wire rack. Total time should be around 45 minutes before you can savor these delightful muffins!
Step-by-Step Instructions:
1. Prepping the Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). While that’s warming up, take your muffin tin and line it with paper liners or give it a quick spray with cooking oil to prevent sticking.
2. Whisking the Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Use a whisk to mix them together thoroughly, ensuring that all your dry ingredients are well blended.
3. Mixing the Wet Ingredients:
In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and sour cream together. Use a whisk or an electric mixer to blend these ingredients until they’re smooth and creamy.
4. Combining Wet and Dry Mixtures:
Now, it’s time to bring the two mixtures together! Gradually add the dry ingredients into the wet ingredients, stirring gently. Just mix until you can no longer see any dry flour—don’t worry if there are a few lumps; overmixing can lead to dense muffins!
5. Adding the Oreo Cookies:
Gently fold in the chopped Oreo cookies into the batter, making sure they are evenly distributed so every muffin has a tasty surprise!
6. Filling the Muffin Cups:
Spoon the batter into your prepared muffin cups, filling each one about ¾ full. This will give them enough space to rise without overflowing.
7. Topping Off with Oreos:
Take the reserved larger Oreo pieces and gently press them on top of each muffin. This makes them look extra special!
8. Baking the Muffins:
Pop the muffin tin into the preheated oven and bake for about 20 to 25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
9. Cooling Time:
Once baked, allow the muffins to cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely (if you can resist the temptation!).
10. Optional Glaze:
If you’d like to add a little extra sweetness, mix together powdered sugar with a splash of milk to create a glaze. Drizzle it over the cooled muffins for a delightful finishing touch.
Now, sit back, relax, and enjoy these scrumptious Pumpkin Oreo Muffins, perfect for any fall gathering or just for some cozy snacking! 🌟
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! For fresh pumpkin, roast it until tender, scoop out the flesh, and blend it into a smooth puree before using. This way, you’ll still capture that rich pumpkin flavor!
How Should I 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’ll be best if enjoyed fresh!
Can I Freeze These Muffins?
Yes, you can freeze them! Once completely cooled, wrap each muffin tightly in plastic wrap and then place them in a freezer-safe bag. They’ll keep well for up to 3 months. When ready to enjoy, just thaw them at room temperature or pop them in the microwave for a quick reheat!
What Can I Substitute Instead of Sour Cream?
If you don’t have sour cream on hand, you can use plain yogurt or even applesauce as a substitute. It will still keep your muffins moist and delicious!
