These Pumpkin Oreo Muffins are a fun twist on a classic treat! They mix yummy pumpkin flavor with crunchy Oreo pieces, making each bite exciting.
Honestly, who can resist that chocolatey surprise inside? I love having these muffins for breakfast—it’s like dessert but totally acceptable! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the muffins. If you’re looking for a gluten-free option, try a 1:1 gluten-free baking blend. It usually works well in muffin recipes.
Pumpkin Puree: Make sure to use pure pumpkin puree, not the spiced pie filling. If you’re in a pinch, homemade puree can also be used. Just bake the pumpkin, scoop, and blend until smooth.
Oreo Cookies: These stars of the show add great flavor and crunch. You can use any chocolate sandwich cookie as a substitute if you’re out of Oreos. For a healthier option, try whole grain cookies.
Milk: I recommend whole milk for richness, but you can substitute with almond milk or oat milk. You can even use buttermilk for a tangy flavor!
How Do I Ensure My Muffins Are Tender and Not Overmixed?
Mixing your muffin batter too much can make them tough. Here’s how to keep them fluffy:
- Combine dry and wet ingredients separately to avoid clumps.
- When you mix them, fold gently with a spatula until just combined. Some lumps are okay!
- Once you see no dry flour, stop mixing. The batter should be thick but not overly smooth.
This gentle touch will give you light, fluffy muffins that everyone will love!
How to Make Pumpkin Oreo Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 15-20 Oreo cookies, roughly chopped or halved
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 20-25 minutes to bake. Add a little time for cooling, and you’ll have delicious muffins in about an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly. While it’s heating up, grab your muffin tin and line it with paper liners or give each cup a light grease.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. This helps to evenly distribute the leavening agents and spices before adding the wet ingredients.
3. Combine the Wet Ingredients:
In another bowl, mix together the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and milk. Stir until everything is well combined and smooth. You want this to be fluffy and creamy!
4. Combine Wet and Dry Mixtures:
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently fold the two together using a spatula. Be careful not to overmix! You want to combine until just blended, with a few lumps remaining—this keeps the muffins nice and tender.
5. Add the Oreos:
Fold in most of the chopped Oreo cookies, but save a few pieces to place on top of the muffins later. This will give them a nice presentation and extra cookie crunch!
6. Fill the Muffin Cups:
Divide the batter evenly among your muffin cups, filling each about 3/4 full. Don’t worry if it’s a bit messy; that just adds to the charm! Place an Oreo piece on top of each muffin for that finishing touch.
7. Bake the Muffins:
Now it’s time to pop them in the oven! Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are just fine). Your kitchen will smell amazing!
8. Cool and Enjoy:
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. This prevents them from getting soggy. Once they’re cool enough, dig in and enjoy your Pumpkin Oreo Muffins!
Happy baking! Enjoy your moist, flavorful muffins studded with crunchy chocolatey Oreo goodness!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, you can roast it, scoop it out, and puree it until smooth. Just make sure it’s well-drained to prevent excess moisture in your muffins.
How Can I Make These Muffins Vegan?
You can substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) and replace the milk with almond milk or another plant-based milk. Use a vegan-friendly sugar to keep it all vegan!
How to Store Leftovers?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate them for about a week or even freeze them for up to 2 months. Just thaw at room temperature when ready to enjoy!
Can I Add Other Mix-ins?
Definitely! Feel free to get creative. Chocolate chips, walnuts, or even a cream cheese filling can be delicious additions. Just be mindful that additional mix-ins might alter the baking time slightly.
