These Pumpkin Oreo Muffins are a fun twist on your favorite treats! They are soft, fluffy, and packed with the cozy flavors of pumpkin and warm spices—a perfect fall snack.
You won’t believe how tasty these are, especially with Oreo pieces mixed in! I love enjoying them with a cup of coffee. Seriously, who can resist that combo? ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the muffins. If you’re gluten-free, a 1:1 gluten-free flour blend works well here.
Pumpkin Puree: Canned pumpkin puree is best for its smooth texture. If unavailable, you can make your own by roasting and pureeing fresh pumpkin. Just avoid pumpkin pie filling as it includes sweeteners and spices.
Oreo Cookies: These add great flavor! If you want to make it dairy-free, try using a dairy-free cookie like Joe Joe’s from Trader Joe’s or any chocolate sandwich cookie that fits your needs.
Vegetable Oil: For a richer flavor, use melted butter. You could also use coconut oil for a slight coconut taste if you like. Alternatively, applesauce can replace some oil for moisture without extra fat.
How Do I Get the Muffins to Rise Perfectly?
To ensure your muffins rise well, make sure ingredients are at room temperature, especially the eggs. This allows for better blending. Also, don’t overmix the batter; gentle folding helps keep the muffins tender and airy.
- Mix dry and wet ingredients separately. Combine them just until moistened, which preserves air bubbles.
- Use fresh baking powder and baking soda. Check the expiration dates; stale leavening agents can lead to flat muffins.
Finally, fill the muffin cups only about 3/4 full. Too full, and they’ll spill over; too little, and they won’t rise properly.
How to Make Pumpkin Oreo Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
- About 15-20 Oreo cookies, chopped into pieces (reserve some whole for topping)
- Optional: 1/2 cup sour cream or Greek yogurt for extra moisture
How Much Time Will You Need?
This recipe will take about 10 minutes for preparation and 20-25 minutes for baking, plus a short cooling time. Overall, you’ll be enjoying these delightful muffins in less than an hour!
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tray:
Start by preheating your oven to 350°F (175°C). Line a muffin pan with paper liners or lightly grease it to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice. This ensures that all the dry ingredients are evenly distributed.
3. Combine Wet Ingredients:
In another bowl, whisk the pumpkin puree, oil, eggs, and vanilla extract together until smooth. If you’re using sour cream or Greek yogurt, add that in as well for extra moisture.
4. Combine Dry and Wet Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently fold them together with a spatula until just combined. Remember, a little lumpiness is okay! Overmixing can make the muffins tough.
5. Fold in Oreo Pieces:
Carefully fold in the chopped Oreo cookies, but save a couple of whole ones for placing on top of the muffins later.
6. Fill the Muffin Pan:
Evenly distribute the muffin batter into the muffin cups, filling them about 3/4 full to allow room for rising. Top each muffin with a whole Oreo cookie.
7. Bake the Muffins:
Place the muffin pan in the preheated oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean, or with just a few crumbs sticking to it.
8. Cool and Enjoy:
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. These muffins are delicious warm or at room temperature!
Enjoy your Pumpkin Oreo Muffins with a warm cup of coffee or a glass of milk. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin for this recipe. Just roast a small pumpkin until tender, scoop out the flesh, and puree it until smooth. Make sure to measure out 1 cup for the recipe.
How Can I Make These Muffins Healthier?
To make a healthier version, you can substitute some of the all-purpose flour with whole wheat flour or use less sugar. Additionally, consider replacing some of the oil with unsweetened applesauce to cut down on fat while maintaining moisture.
How to Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, or freeze them for up to 3 months. Just thaw at room temperature before enjoying!
Can I Add Nuts or Other Mix-ins?
Definitely! Feel free to add nuts, like walnuts or pecans, or even chocolate chips for an extra treat. Just be cautious not to add too many mix-ins, as they can affect the texture of the muffins.