Hidden Gems: Pumpkin Muffins for the Adventurous Baker

Baking with pumpkin often feels like a cozy fall tradition, but I like to take it a step further by adding unexpected spices and textures. These pumpkin muffins are not the usual mash-and-mix—they embrace the vibrant, earthy flavors of pumpkin while playing with a hint of cardamom and a crunchy topping. It’s a recipe that invites a little chaos in the best way possible.

What makes these muffins special? They’re my secret weapon for weekend mornings when I want warmth and surprise in every bite. The aroma of cinnamon and toasted pumpkin seeds filling the kitchen turns simple ingredients into a little celebration. Plus, they’re just forgiving enough to spark your creativity in the kitchen.

Spiced Pumpkin Muffins with Crunchy Topping

These pumpkin muffins combine the earthy sweetness of pumpkin with warm spices like cinnamon and cardamom, baked to a tender, moist interior with a crunchy topping of toasted seeds. They showcase a balance of soft crumb and textures that add visual and sensory appeal, perfect for cozy mornings or festive snacks.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12

Course: Main Course

Cuisine: baking

Calories: 200

Ingredients Equipment Method

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup pumpkin seeds for topping, toasted
• 2 tablespoons brown sugar for topping

Equipment

• Mixing bowls
• Whisk or spoon
• Muffin tin
• Measuring cups and spoons
• Toothpick or cake tester

Method

 

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the flour, cinnamon, cardamom, baking soda, and salt to combine evenly.
3. In a separate bowl, mix the pumpkin puree, sugar, vegetable oil, and eggs until smooth and well combined.
4. Pour the wet mixture into the dry ingredients and gently fold everything together until just combined; do not overmix to keep the muffins tender.
5. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
6. Sprinkle pumpkin seeds and a touch of brown sugar on top of each muffin for a crunchy, sweet topping.
7. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
8. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack.
9. Enjoy these moist, spiced pumpkin muffins warm or at room temperature, with their fragrant aroma filling the kitchen.

Whether you’re baking for yourself or sharing with friends, this recipe offers comfort with a dash of adventure. It’s a reminder that even classic flavors have room for a little twist, making every bite a delightful discovery.