These Pumpkin Oreo Muffins are a tasty blend of cozy pumpkin spice and sweet chocolatey goodness. With cookie pieces mixed in, they are a fun treat for fall!
Honestly, what’s better than a muffin with a surprise Oreo inside? I love enjoying these warm with a cup of coffee—it’s like a little celebration in every bite! ☕️🧁
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for these muffins. You can swap it for a gluten-free flour blend if you’re avoiding gluten. Just make sure it includes xanthan gum for the right texture!
Spices: The mix of cinnamon, nutmeg, cloves, and ginger gives these muffins their warm flavor. If you don’t have all of them, you can use pumpkin pie spice—about 2 teaspoons—instead!
Pumpkin puree: Canned pumpkin is super convenient, but if you have fresh pumpkin, roast and puree it. You can also use butternut squash puree for a similar taste.
Sugars: Granulated and brown sugar work well to keep the muffins sweet and moist. Feel free to use coconut sugar or a sugar substitute like stevia—but check the conversion on the packaging.
Oreo cookies: What’s a Pumpkin Oreo Muffin without the Oreos? You could use any chocolate sandwich cookie if you’re looking for a tweak, or try gluten-free Oreos for a gluten-free version!
How Do I Mix the Ingredients Properly?
Mixing is key to getting the right texture. Overmixing can make muffins tough, so here’s how to do it right:
- Start by mixing the dry ingredients (flour, baking powder, baking soda, spices, and salt) in one bowl.
- In another bowl, mix the wet ingredients thoroughly.
- When combining wet and dry ingredients, stir gently until just combined. A few lumps are fine!
- Finally, fold in the chopped Oreos carefully, so they don’t break apart too much.
This gentle approach helps keep your muffins fluffy and soft. Enjoy baking these delicious treats!
How to Make Pumpkin Oreo 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 nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 12 Oreo cookies, chopped (for mixing in the batter)
- Additional Oreo cookie halves for topping
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare and 18-22 minutes to bake. So, you are looking at around 40-45 minutes total from start to finish, depending on your oven! Perfect for a quick fall treat.
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). This ensures the muffins bake evenly. While it’s heating up, you can prep your muffin tin!
2. Prepare the Muffin Tin:
Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking. You’re going to want those yummy muffins to come out easily!
3. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This mixes the leavening agents and spices evenly into the flour.
4. Mix the Wet Ingredients:
In a separate medium bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until everything is well combined and smooth. This creates your deliciously moist base!
5. Combine Wet and Dry Ingredients:
Now, gently pour the wet ingredients into the dry ingredients. Stir until just combined; don’t overmix! A few lumps are perfectly okay to keep your muffins fluffy.
6. Add the Oreos:
Fold in the chopped Oreo cookie pieces gently into the batter. These will add a delightful chocolatey surprise!
7. Fill the Muffin Cups:
Divide the batter evenly among the prepared muffin cups, filling each one about 2/3 full. This gives them room to rise without overflowing!
8. Top with Oreos:
Place half an Oreo on top of each muffin for that special touch. It’s all about the presentation and taste!
9. Bake the Muffins:
Pop those muffins in the oven and bake for 18-22 minutes. They’re done when a toothpick inserted in the center comes out clean (with a few sticky cookie crumbs being just fine!).
10. Cool and Serve:
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. You can serve them warm or at room temperature—either way, they’re delicious!
Enjoy your rich, festive Pumpkin Oreo Muffins. They’re sure to be a hit with family and friends!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast and puree fresh pumpkin to use in this recipe. One medium pumpkin will yield about 1 cup of puree, so just make sure to remove the seeds and skin before cooking!
What Can I Use Instead of Vegetable Oil?
If you prefer, you can substitute the vegetable oil with melted coconut oil or unsweetened applesauce. Just note that using applesauce will make the muffins a bit healthier and less rich.
How Do I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. If they last longer than that, pop them in the fridge for up to a week, or freeze them for up to 3 months. Thaw completely before enjoying!
Can I Make These Muffins Gluten-Free?
Yes, you can use a gluten-free all-purpose flour blend as a direct substitute for regular flour. Make sure it contains xanthan gum for the right texture!