Description
These Pumpkin Orange Marmalade Muffins combine the seasonal warmth of pumpkin and spices with the bright, sweet flavor of orange marmalade. Moist and tender with a delightful citrus glaze, these muffins are perfect for breakfast, snacks, or a cozy fall treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup orange marmalade
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C) and grease or line your muffin tin to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until well combined. This ensures even distribution of spices and leavening.
- Combine Wet Ingredients: In a separate bowl, mix pumpkin puree, orange marmalade, granulated sugar, and eggs until smooth. Then stir in the melted butter to combine all wet elements.
- Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry mixture just until combined, taking care not to overmix to keep the muffins light and tender.
- Fill Muffin Cups: Spoon the batter evenly into the muffin cups, filling each about two-thirds full to allow room for rising.
- Bake Muffins: Bake in the preheated oven for 18-22 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool and Glaze: Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack. Optionally, brush the tops with additional orange marmalade for a shiny, flavorful glaze.
Notes
- Use fresh or canned pumpkin puree for convenience; avoid pumpkin pie filling which contains added spices and sugar.
- Do not overmix the batter to ensure light, fluffy muffins.
- Extra orange marmalade glaze adds sweetness and a glossy finish but can be omitted if preferred.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
