These Pumpkin Oreo Muffins are a tasty treat blending pumpkin spice and delicious cookie flavors. They are soft, moist, and perfectly sweet—ideal for any time of year!
Honestly, who can resist the combo of pumpkin and Oreo? I love these muffins fresh out of the oven; they make my kitchen smell like fall! Just try not to eat them all at once—you might just want to! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the muffins. If you need a gluten-free option, use a 1-to-1 gluten-free flour blend. I personally find that using a mix of whole wheat flour adds a nice texture and flavor.
Canned Pumpkin Puree: Fresh pumpkin puree works too! Just be sure to roast and mash it well. For a unique twist, try butternut squash puree instead—it has a similar flavor.
Sugars: I like to use a mix of granulated and brown sugar for depth of flavor. If you want to cut down on sugar, you can reduce both sugars by ¼ cup but keep in mind it will affect sweetness.
Oreo Cookies: To keep it vegan, use a dairy-free cookie like Hydrox or any chocolate sandwich cookie. You can also crush the Oreos and mix them into the batter for more cookie flavor.
What’s the Best Way to Ensure Soft, Tender Muffins?
Mixing gently is key to soft muffins. Overmixing can lead to tough muffins, so add the dry ingredients to the wet just until they are combined. It’s okay if there are a few lumps; they will bake out. Also, make sure to not bake them for too long; check them a couple of minutes early!
- Always use room temperature eggs for better incorporation.
- Filling the muffin tins about ¾ full gives them room to rise without overflowing.
- Let them cool slightly in the pan before transferring to a wire rack. This helps them set and stay moist.
How to Make Pumpkin Oreo Muffins
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ⅓ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 12 Oreo cookies, halved or quartered (plus extra for topping if desired)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 20-25 minutes to bake, plus some cooling time afterward. Overall, you’re looking at around 40-50 minutes until you can enjoy these delicious muffins!
Step-by-Step Instructions:
1. Prep Your Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line a muffin tin with paper liners to prevent sticking and make cleanup easier.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This step helps to distribute everything evenly, so the muffins rise perfectly!
3. Combine the Wet Ingredients:
In a large mixing bowl, add the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Use a whisk to combine everything until it’s smooth and well blended—this is where the magic happens!
4. Combine Wet and Dry Ingredients:
Now, slowly add your dry mixture into the wet mixture. Stir gently with a spatula or wooden spoon just until everything is combined. Be careful not to overmix—a few lumps are perfectly fine!
5. Add the Oreo Cookies:
Next, gently fold in the chopped Oreo pieces, leaving a few for topping later. This will make every bite a delightful surprise!
6. Fill the Muffin Cups:
Evenly divide the batter among the muffin cups, filling each about ¾ full. Add a halved Oreo cookie on top of each muffin for a delicious and fun garnish.
7. Bake Your Muffins:
Pop them in the oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick—if it comes out clean or with a few crumbs, they’re ready to go!
8. Cool Down:
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. This helps maintain their moist texture.
9. Enjoy!
You can enjoy these scrumptious muffins warm or at room temperature. If you have any leftovers (which is rare!), store them in an airtight container for up to 3 days. Happy baking!
This recipe thoughtfully combines warm pumpkin spices with the crunchy creaminess of Oreo cookies, perfect for fall celebrations or anytime a sweet treat is needed!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for a nuttier flavor and added nutrition. Just be aware that it might make the muffins denser, so consider using a mix of whole wheat and all-purpose flour for the best results.
What If I Don’t Have Pumpkin Puree?
No problem! You can use an equal amount of butternut squash puree or even unsweetened applesauce for a different flavor profile. Just be sure the substitute is pureed for the right texture in the muffins.
How Should I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you need to keep them longer, consider freezing them—just place them in a freezer-safe bag, and they can last up to 3 months. Thaw in the fridge or at room temperature when ready to enjoy!
Can I Make These Muffins Vegan?
Yes! You can replace the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg) and use a plant-based oil to maintain that delicious texture and flavor. Also, replace Oreos with vegan chocolate sandwich cookies to keep the recipe fully vegan.
