A Nostalgic Spin: The Secret Ingredient in My Pumpkin Muffins

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When autumn arrives, my kitchen fills with the scent of roasted pumpkins and warming spices. This year, I decided to take my pumpkin muffin recipe beyond the usual spices and add a surprising twist: a hint of toasted sesame seeds. It’s a small addition that creates a subtle nutty backdrop, making each bite more memorable.
A good muffin should be more than just moist and fluffy; it should tell a story. Whether you’re seeking comfort after a long day or sharing a cozy breakfast with loved ones, these muffins can spark a moment of joy. Their slightly crusty tops and tender crumb balance the earthiness of pumpkin beautifully.

Pumpkin Muffins with Toasted Sesame Seeds

These pumpkin muffins are tender and moist with a slightly crusty top, featuring warm spices and a subtle nutty flavor from toasted sesame seeds. The batter is mixed until just combined, then baked to create a fluffy, visually appealing muffin with a golden-brown crust and a tender crumb.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened pumpkin puree
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup toasted sesame seeds for topping

Equipment

  • Mixing bowls
  • Whisk
  • Muffin tin
  • Spoon or ice cream scoop
  • Toaster or skillet for sesame seeds

Method
 

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
  2. In a small skillet or toaster, toast the sesame seeds over medium heat until they become golden and aromatic, about 2-3 minutes. Set aside to cool.
  3. In a large mixing bowl, whisk together the flour, sugar, baking soda, spices, and salt until well combined.
  4. In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and slightly frothy.
  5. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Do not overmix; the batter should be lumpy.
  6. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  7. Sprinkle the toasted sesame seeds evenly over each muffin for added crunch and flavor.
  8. Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  9. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
  10. Once cooled, serve the muffins warm or at room temperature, enjoying their tender crumb and nutty flavor contrast.

Notes

For best flavor, toast the sesame seeds until fragrant. These muffins are delicious for breakfast or as a snack.
These pumpkin muffins aren’t just a seasonal treat; they’re a little reminder of simple pleasures. As the days get shorter and the air turns crisper, baking something warm and familiar can bring unexpected comfort.
Enjoy these muffins with a dash of butter or a smear of cream cheese, letting that nutty aroma linger. They’re perfect for sharing, and even better as a solitary indulgence, paired with a steaming cup of coffee or tea. Sometimes, food is just what we need to pause and savor the present.

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