Rustic Pumpkin Muffins with a Twist of Cinnamon and Rum

Autumn’s chill is in the air, and the scent of pumpkin baking suddenly feels like a warm hug. But this recipe isn’t just your average pumpkin muffin—it’s infused with a hint of dark rum that adds a surprising depth of flavor. The smell alone makes the kitchen feel cozier, almost like a patchwork quilt wrapped around your senses.

These muffins are perfect for a lazy weekend breakfast or a brunch party that calls for something charming yet effortless. The batter is surprisingly forgiving, and the secret ingredient keeps them surprisingly moist and tender. As the pumpkin caramelizes in the oven, the aroma of cinnamon and spices swirls around, making it impossible to resist.

Pumpkin Muffins with Dark Rum and Spices

These pumpkin muffins are baked until golden and moist, with a tender crumb enhanced by warm spices and a splash of dark rum for added depth. The batter is mixed simply and baked in the oven, resulting in a fluffy, fragrant final product that’s perfect for cozy mornings or brunch gatherings.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Main Course

Cuisine: American

Calories: 240

Ingredients Equipment Method Notes

Ingredients

  

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• 2 tablespoons dark rum

Equipment

• Mixing bowls
• Whisk
• Muffin tin
• Paper or silicone muffin liners
• Cooling rack

Method

 

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
2. In a large mixing bowl, whisk together the flour, sugar, salt, cinnamon, ginger, and cloves until well combined. This helps evenly distribute the spices throughout the dry ingredients.
3. In a separate bowl, whisk together the eggs, vegetable oil, pumpkin puree, and dark rum until smooth and slightly frothy. This creates a moist, cohesive wet mixture.
4. Pour the wet mixture into the bowl with the dry ingredients, then gently fold them together with a spatula until just combined. Do not overmix; the batter should be slightly lumpy but uniform.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full. The batter will be thick but scoopable.
6. Bake in the preheated oven for 20-22 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean. You’ll start to smell warm spices and pumpkin as they bake.
7. Remove the muffins from the oven and transfer them to a cooling rack. Let them cool for at least 10 minutes to avoid burning your mouth and to set their moist crumb.
8. Once cooled slightly, grasp a muffin and gently squeeze to check their moist but tender texture. They should feel soft but hold their shape nicely.
9. Serve warm or at room temperature, perhaps with a pat of butter or a dusting of powdered sugar. Enjoy the aromatic spices and rich pumpkin flavor with every bite.

Notes

For a more intense rum flavor, add an extra tablespoon of dark rum to the batter. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer freshness.

Crafting these muffins is a comforting ritual, especially as the seasons shift. The blend of pumpkin, warm spices, and a splash of rum creates a nostalgic yet sophisticated treat, perfect for any fall gathering. Once out of the oven, the tops are slightly crackly, with a moist crumb beneath that hints at childhood memories — just with a little extra flair.

Whenever I bake these muffins, I find they bring a quiet joy that lingers long after the last crumb disappears. They’re a reminder that simple ingredients, paired with a bit of creativity, can turn into something memorable. In times when comfort feels most needed, this recipe serves up a slice of seasonal serenity.