These Pumpkin Pistachio Muffins are a warm and tasty treat, perfect for fall! With pumpkin puree and crunchy pistachios, they’re both moist and nutty.
They’re a fun way to use pumpkin, and the pistachios add a nice little crunch. I love having one with coffee in the morning—it’s like a cozy hug in a muffin! ☕️
Key Ingredients & Substitutions
All-purpose flour: This is your base for the muffins. If you’re looking for a gluten-free option, you can use a gluten-free all-purpose flour blend instead. Just make sure it contains xanthan gum for best results.
Pumpkin puree: Use canned pumpkin puree for convenience. If you’re feeling adventurous, you can make your own by roasting and pureeing fresh pumpkin. Just be sure to remove excess moisture for the right texture.
Pistachios: While unsalted are recommended for control over saltiness, you can use other nuts like walnuts or pecans if you prefer. Just chop them well for even distribution in the muffins.
Buttermilk: If you don’t have buttermilk, you can make your own by adding 1 teaspoon of vinegar or lemon juice to a half cup of regular milk and letting it sit for about 5 minutes.
Sugar: Brown sugar adds moisture and a bit of a deeper flavor. You could substitute with coconut sugar or regular granulated sugar if you don’t have brown sugar on hand.
How Do I Properly Combine Ingredients for Muffins?
Mixing ingredients correctly is key to fluffy muffins, and it’s all about not overdoing it! Here’s how to ensure you’ve got it right:
- Begin by whisking dry ingredients in one bowl and wet ingredients in another to ensure even distribution.
- When you combine them, pour the dry mixture into the wet mixture, then alternate adding the buttermilk. Start and end with dry, and keep the mixing to a minimum.
- Gently fold in the chopped pistachios, but don’t mix too vigorously – you want to keep the batter fluffy!
This technique helps create a light texture, so muffins are not dense. It’s okay if there are a few lumps—don’t worry!
Delicious Pumpkin Pistachio Muffins
Ingredients You’ll Need:
- For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ¾ cup canned pumpkin puree (not pie filling)
- ⅓ cup vegetable oil or melted coconut oil
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or milk with 1 tsp vinegar)
- ¾ cup shelled unsalted pistachios, roughly chopped (reserve some for topping)
- For the Optional Glaze:
- ½ cup powdered sugar
- 1-2 tablespoons milk or cream
- ¼ teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare and about 20-25 minutes to bake. Plus, give it a few minutes to cool. In total, you’re looking at around 40-45 minutes before you can enjoy your delicious muffins!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures your muffins bake evenly. Line a muffin tin with paper liners or grease it well to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This helps to evenly distribute the leavening agents and spices throughout the flour.
3. Combine the Wet Ingredients:
In a large bowl, mix together the pumpkin puree, vegetable oil (or melted coconut oil), brown sugar, eggs, and vanilla extract. Beat them together until the mixture is smooth and well combined. This step adds moisture and flavor to your muffins!
4. Combine Wet and Dry Ingredients:
Now, it’s time to bring both mixtures together. Alternate adding the dry ingredients and the buttermilk to the pumpkin mixture, beginning and ending with the dry. Stir gently just until combined—it’s okay if there are a few lumps! Avoid overmixing to keep your muffins light and fluffy.
5. Fold in the Pistachios:
Gently fold in the chopped pistachios, saving some to sprinkle on top of the muffins. This will add that lovely nutty crunch in each bite!
6. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling them about ¾ full. This allows the muffins to rise without overflowing. Sprinkle the reserved pistachios on top for an extra crunch and a beautiful finish.
7. Bake the Muffins:
Pop the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Your kitchen will smell amazing while they bake!
8. Cool Down:
Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This helps them set properly and prevents sogginess.
9. Optional Glaze:
If you want to add a little sweetness on top, mix powdered sugar, milk, and vanilla in a small bowl until smooth. Drizzle the glaze over the cooled muffins for a delightful finish.
10. Serve and Enjoy!
Your delicious Pumpkin Pistachio Muffins are now ready. Serve them warm with a cup of coffee or tea, and enjoy every moist, nutty bite! Perfect for sharing (or keeping all to yourself)! 🍂
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, roast it until soft, then scoop out the flesh and puree it. Just make sure to drain any excess moisture to keep your muffins from becoming too soggy.
What If I Don’t Have Buttermilk?
No worries! You can easily make your own buttermilk by adding 1 teaspoon of vinegar or lemon juice to a half cup of milk. Let it sit for about 5 minutes before using it in the recipe.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to a week. For longer storage, freeze them in a freezer-safe bag for up to 3 months—just thaw before enjoying!
Can I Substitute the Pistachios with Another Nut?
Definitely! If you’re not a fan of pistachios or have allergies, feel free to substitute with chopped walnuts, pecans, or even almonds. Just keep in mind that the flavor and texture will vary slightly!
