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Pumpkin Pickle Muffins

This recipe produces moist, tender muffins that combine the sweet, flavorful essence of pumpkin with a surprising tang from pickles. The batter is mixed and folded, then baked until golden and fluffy, resulting in a visually appealing muffin with a slightly textured crumb and a balanced savory-sweet profile.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup pumpkin purée unsweetened
  • 1/2 cup pickles finely chopped
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • Pinch salt

Equipment

  • Mixing bowls
  • Whisk
  • Muffin tin or liner
  • Measuring cups and spoons
  • Paddle or spatula

Method
 

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large mixing bowl, whisk together the pumpkin purée, eggs, and brown sugar until the mixture is smooth and slightly frothy.
  3. Gradually pour in the vegetable oil, stirring continuously to combine everything into a glossy, cohesive batter.
  4. In a separate bowl, sift together the flour, baking powder, cinnamon, ginger, and salt to evenly distribute the leavening and spices.
  5. Fold the dry ingredients into the wet mixture gently with a spatula, just until combined to avoid overmixing.
  6. Stir in the finely chopped pickles, ensuring they are evenly dispersed throughout the batter. The mixture will look slightly textured with tiny bits.
  7. Spoon the batter evenly into the prepared muffin tins, filling each cup about three-quarters full.
  8. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
  9. Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. Serve the muffins warm or at room temperature, enjoying the combination of moist pumpkin and the tangy pickles with every bite.

Notes

For added flavor, try adding a sprinkle of coarse salt on top before baking or a drizzle of honey after cooling.