Pumpkin and chestnut muffins, soft inside and slightly spiced, are ideal for a delicious autumn breakfast, but they can also become a perfect snack for the whole family.
The pumpkin, with its sweet and velvety flesh, combines perfectly with chestnut flour, which gives a rustic and characteristic flavor, while the cinnamon adds that aromatic touch reminiscent of October days among falling leaves and cups of hot tea. Besides the taste, these muffins are also easy and quick to prepare: just a few simple ingredients like eggs, sugar, seed oil, and baking powder, and in no time you’ll have soft and fragrant treats ready to enjoy.
This recipe is perfect even if you’re looking for more original alternatives to classic breakfast sweets: you can experiment by adding chocolate chips, chopped nuts, or a pinch of ginger for an extra touch. The baking is simple: 25 minutes at 350°F (180°C) and your pumpkin and chestnut muffins will be ready to be taken out of the oven, with an aroma that will fill the entire kitchen.
If you’re looking for a way to make an autumn morning special, these autumn muffins with pumpkin and chestnuts are truly the perfect choice. Easy, quick, and with an irresistible flavor, they will win over both young and old and will quickly become a seasonal classic.
At the end of the recipe, in the FAQ section, I’ve answered some questions about this preparation. If you have other doubts or curiosities, write a comment or use the contact form found at the end of the page.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 174.98 (Kcal)
- Carbohydrates 26.04 (g) of which sugars 12.07 (g)
- Proteins 3.21 (g)
- Fat 7.26 (g) of which saturated 0.99 (g)of which unsaturated 5.73 (g)
- Fibers 1.25 (g)
- Sodium 45.02 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pumpkin and Chestnut Muffins
- 1 1/2 cups all-purpose flour
- 1/2 cup chestnut flour
- 1 1/4 cups pumpkin (puree)
- 1/2 cup sugar
- 2 eggs
- 1/3 cup sunflower seed oil
- 1 tbsp ground cinnamon
- 1 pinch salt
- 1 packet baking powder
Tools
- Bowls
- Mixer
- Sieve
- Muffin Pan
- Cupcake Liners
Pumpkin and Chestnut Muffin Recipe
Start preparing the pumpkin and chestnut muffins by placing the all-purpose flour, chestnut flour, cinnamon, baking powder, and salt in a bowl.
Mix all the ingredients together until combined.
In another bowl, crack the eggs.
Add the pumpkin puree (I steamed it, but baking it works too) and the seed oil, then mix until obtaining a homogeneous mixture.
Add the sugar and mix again.
Sift the dry ingredients directly into the bowl with the wet ingredients.
Mix with a mixer or spatula until you get a homogeneous, citrus-free mixture. It should be fairly dense; if not, add more flour.
Transfer the mixture into cupcake liners, filling them two-thirds full.
I use an ice cream scoop, but a spoon works too.
Bake the pumpkin and chestnut muffins in a static oven at 350°F (180°C) for 25 minutes.
Do the toothpick test before taking them out.
Pumpkin and Chestnut Muffins: The Perfect Recipe for an Autumn Breakfast
These pumpkin and chestnut muffins prove that with a few simple ingredients, you can bring a soft, fragrant, and irresistible autumn dessert to the table. Perfect for breakfast, a snack, or to serve during an afternoon tea, they will win over both young and old with their enveloping flavor and soft texture. All that’s left is to prepare them, enjoy them warm straight from the oven, and be enveloped by the aromas of autumn. Try them with your favorite variations, like chocolate chips, nuts, or an extra pinch of spices, and turn every morning into a little moment of sweetness.
Also try the Soft and Spiced Pumpkin Bread: The Perfect Autumn Plumcake
FAQ
Can pumpkin and chestnut muffins be frozen?
Absolutely yes! Once cooled, you can freeze them individually in food bags. To enjoy them, just leave them at room temperature for a few hours or heat them up for a few seconds in the microwave.
Can I make this recipe vegan?
Yes, you can replace the eggs with 2 tablespoons of ground flaxseed + 6 tablespoons of water. The result will be slightly different, but still soft and tasty.
How long do pumpkin and chestnut muffins last?
Stored in an airtight container at room temperature, they last up to 3-4 days. In the fridge, they keep for up to a week.
Can I reduce the sugar in the recipe?
Yes, you can reduce the sugar to 80 g without greatly affecting the softness. If you want a sweeter taste, you can also drizzle a bit of honey or maple syrup over the muffins after baking.
Muffins, Cupcakes, and Tartlets
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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