Breads Breakfast/Brunch Pumpkin Uncategorized

Pumpkin Hazelnut Muffins

    Pumpkin Hazelnut Muffins
    Pumpkin Hazelnut Muffins

    Day 8 of 31 days of pumpkin brings us to the pumpkin muffin: a true classic. This was the perfect recipe for me today because this week, it is my responsibility to bring the daily afternoon snack to my son’s kindergarten class. I can’t wait to drop these off tomorrow. Since they’re not iced and there aren’t any chocolate chips in them (although, chocolate chips would probably be great in these), I don’t feel too guilty when it comes to the children’s health meter. I hope they can’t tell!

    The recipe worked just as I’d hoped. They are fluffy and moist and not overly sweet.

    Pumpkin Hazelnut Muffins
    Makes 18 muffins or one medium loaf


    1 3/4 cups all-purpose flour
    2 tsp baking powder
    1/4 tsp baking soda
    1/2 tsp salt
    1/2 tsp cinnamon
    1/4 tsp ground cloves
    dash ground nutmeg
    1/3 cup butter, softened slightly
    2/3 cup granulated sugar
    2 eggs, well-beaten
    1 tsp vanilla
    1 cup canned puréed pumpkin
    1/2 cup chopped hazelnuts


    1. Preheat oven to 350˚F.

    2. In a medium bowl, mix together the dry ingredients and spices. Set aside.

    3. In a large bowl, cream together the butter and sugar, mixing well until fluffy. In a small bowl, beat the eggs with the vanilla. Add vanilla/egg mixture to sugar and butter and beat well. Add about 1/3 of the dry ingredients and incorporate well. Add a 1/3 of the pumpkin and mix well. Continue alternating between dry ingredients and pumpkin until batter is fully mixed. Fold in the hazelnuts.

    4. Line 18 muffin tin cups with paper liners. Spoon batter into paper liners, filling them about 2/3 the way up. Bake for about 20 minutes or until tops are golden brown and house smells divine. Serve warm if you have the chance.

    Pumpkin Hazelnut Muffins
    Pumpkin Hazelnut Muffins
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