These Pumpkin Pistachio Muffins are a tasty way to enjoy the flavors of fall! They’re soft and fluffy, bursting with pumpkin goodness and crunchy pistachios.
I love baking these muffins on a cozy morning. The smell fills the house, making it feel warm and inviting. Don’t be surprised if they disappear quickly! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for structure and texture. If you’re looking for gluten-free options, you can use a 1:1 gluten-free flour blend.
Pumpkin Puree: Fresh pumpkin is great, but canned puree is super convenient and works perfectly. Ensure it’s pure pumpkin, not spiced or sweetened pumpkin pie filling.
Pistachios: These nuts add crunch and flavor. If you’re allergic, pecans or walnuts offer a similar texture. For a nut-free option, consider pumpkin seeds.
Buttermilk: It adds moisture and a tender crumb. You can substitute it with regular milk by adding 1 teaspoon of vinegar or lemon juice to sour it.
How Do I Get the Perfect Muffin Texture?
Getting the right texture for your muffins can be tricky, but here are some tips. Avoid overmixing the batter after adding the flour; mix just until combined to keep them light and fluffy.
- Measure flour correctly: spoon flour into the cup and level it off with a knife.
- Let the batter rest for a few minutes before baking. This helps with rise.
- Don’t skip the cooling time. Let muffins sit briefly in the pan, as this helps prevent them from sticking.
Following these tips will help you achieve that perfect balance of moist and tender muffins! Enjoy baking!
How to Make Pumpkin Pistachio Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 cup pumpkin puree (canned or fresh)
- 1/4 cup buttermilk (or milk with 1 tsp vinegar)
- 1 teaspoon vanilla extract
- 3/4 cup shelled pistachios, roughly chopped, plus extra for topping
For the Optional Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
Time Needed:
This recipe will take about 15 minutes of prep time and 20-22 minutes of baking time. You’ll have delicious Pumpkin Pistachio Muffins ready in about 40 minutes—perfect for a cozy morning treat or afternoon snack!
Step-by-Step Instructions:
1. Prepare Your Muffin Tin:
Start by preheating your oven to 350°F (175°C). Line a standard muffin tin with paper liners or lightly grease each muffin cup. This will help with easy removal after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, cloves). Set this bowl aside as the dry mix while you prepare the wet ingredients.
3. Combine the Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until everything is well combined. Next, add the eggs one at a time, making sure to beat well after each addition. Stir in the pumpkin puree, buttermilk, and vanilla extract until the mixture is smooth.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined—be careful not to overmix! This helps keep your muffins light and fluffy.
5. Add the Pistachios:
Fold in the roughly chopped pistachios, making sure they are evenly distributed throughout the batter.
6. Fill the Muffin Cups:
Evenly divide the muffin batter among the prepared muffin cups, filling each about 3/4 full. For an extra crunch, sprinkle some more chopped pistachios on top of each muffin.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. They are ready when a toothpick inserted into the center comes out clean. Make sure not to overbake, so check a little earlier if you’re unsure!
8. Cool and Glaze (Optional):
Once baked, 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. If you want to add a glaze, mix powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the cooled muffins before serving.
Enjoy these moist and flavorful Pumpkin Pistachio Muffins with a steaming cup of coffee or tea. They are a delightful treat!
Can I Substitute the Vegetable Oil?
Absolutely! You can use melted coconut oil or any neutral oil like canola or sunflower oil. For a richer flavor, try using melted butter instead.
Can I Use Fresh Pumpkin Instead of Canned?
Yes, fresh pumpkin is a great option! Just make sure to cook and purée the pumpkin until smooth before measuring. A small pie pumpkin is perfect for making about 1 cup of purée.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just make sure to wrap them individually in plastic wrap before placing them in a freezer bag!
How Can I Make These Muffins Gluten-Free?
To make gluten-free Pumpkin Pistachio Muffins, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Look for one that contains xanthan gum for the best texture!
