These Pumpkin Oreo Muffins are a tasty treat that combines the warm flavors of pumpkin spice with the fun crunch of Oreo cookies. They are perfect for a cozy snack or breakfast!
Baking these muffins fills the kitchen with such a delightful smell! I can’t help but enjoy them warm, with a bit of butter spread on top. They’re a real crowd-pleaser! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins, giving them structure. If you’re gluten-free, you can switch to a 1:1 gluten-free flour blend, and it should work fine!
Pumpkin Puree: Canned pumpkin is perfect for convenience. If you have fresh pumpkin, you can substitute it, just make sure to cook and puree it first. It adds a warm, fall flavor that’s delightful!
Oreo Cookies: These give a unique twist to the muffins. If you’re looking for a healthier option, try using dark chocolate cookies or even something like chocolate graham crackers for a similar texture.
Greek Yogurt: This is optional but helps keep the muffins moist. If you don’t have it, sour cream works well, or you can leave it out entirely if you prefer a lighter muffin.
How Do You Ensure Your Muffins Are Light and Fluffy?
A key to fluffy muffins is to handle the batter gently. Overmixing can make them dense. Here’s how to get it right:
- Mix your dry ingredients separately to evenly distribute the baking soda and spices.
- When combining wet and dry ingredients, stir just until you see no dry flour. Some lumps are okay!
- Don’t forget to fold in your crushed Oreos gently, so they don’t overpower the batter.
By following these tips, you’ll end up with moist, airy muffins that are a hit with everyone!
How to Make Pumpkin Oreo Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup crushed Oreo cookies (about 10-12 Oreos, plus more for topping)
- 1/2 cup sour cream or Greek yogurt (optional, for moistness)
For the Frosting:
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Additional Oreo pieces for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20 minutes to bake, plus some cooling time for the muffins. So, you’ll need about 45 minutes in total from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Whisk them together until everything is evenly mixed.
3. Combine the Wet Ingredients:
In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil (or melted butter), vanilla extract, and sour cream if you’re using it. Whisk until everything is smooth and well combined.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the wet ingredients, folding them gently together. Be careful not to overmix; you want to stop once everything is just combined. It’s okay if there are a few lumps!
5. Add the Oreo Cookies:
Fold in the crushed Oreo cookies. Try to leave some larger pieces for extra crunch and texture!
6. Fill the Muffin Cups:
Evenly divide the batter into the muffin tin, filling each cup about 3/4 full. For extra flair, place a small Oreo piece on top of each muffin.
7. Bake the Muffins:
Put the muffin tray into the oven and bake for 18-22 minutes. To check if they’re done, insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
8. Cool Down:
After baking, allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
9. Prepare the Frosting:
While the muffins are cooling, grab a bowl and beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until creamy and well combined.
10. Frost the Muffins:
Once your muffins are cooled, generously frost each one with the cream cheese frosting. Sprinkle some crushed Oreos on top or place a half Oreo for a beautiful garnish.
11. Serve and Enjoy:
Your delicious Pumpkin Oreo Muffins are ready to be served! Enjoy these delightful treats with friends and family or savor a few on your own!
These muffins are sure to wow everyone with their soft, moist crumb, warm spices, and delightful Oreo crunch. Perfect for a cozy snack or a sweet dessert during fall!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! If you prefer fresh pumpkin, just cook it until soft, then mash and puree it until smooth before using. Aim for about 1 cup of puree for this recipe, and make sure to drain any excess moisture for the best results!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for about a week or freeze them for up to 2 months. Just make sure they’re wrapped well to prevent freezer burn!
Can I Make These Muffins Ahead of Time?
Yes, you can prepare the batter a day in advance and keep it covered in the fridge. However, for the best texture, bake the muffins on the day you plan to serve them. You can also bake them ahead of time and reheat them in the oven at 350°F (175°C) for about 5-7 minutes.
Can I Use a Different Type of Frosting?
Of course! While cream cheese frosting pairs wonderfully with these muffins, you can use a simple glaze made from powdered sugar and milk, or even a chocolate ganache for a decadent twist. Just get creative with what you enjoy most!