Spiced Persimmon Muffins – Warm, Fragrant & Perfectly Moist
Filled with cozy spices and the natural sweetness of ripe persimmons, these muffins are tender, flavorful, and perfect for autumn mornings. Enjoy them warm with coffee or tea, or pack them as a sweet snack for later—these muffins are as versatile as they are delicious.
Persimmons often get overlooked, but once you bake with them, you’ll see why they’re called “nature’s candy.” Their silky, honey-like flesh pairs beautifully with warming spices like cinnamon, nutmeg, and ginger.
These Spiced Persimmon Muffins are inspired by classic fall flavors, yet feel unique and special—perfect for when you want something seasonal but a little different from pumpkin or apple bakes. Moist, spiced, and lightly sweet, they’re a cozy treat you’ll want to bake all season long.
Why You’ll Love This Recipe
- Moist & flavorful: Persimmons give natural sweetness and tender texture.
- Full of cozy spices: Cinnamon, nutmeg, and ginger make every bite warming.
- Quick & easy: Simple to whip up in under an hour.
- Versatile: Great for breakfast, snacks, or even dessert.
- Seasonal & festive: A fun way to use persimmons when they’re in season.
Spiced Persimmon Muffins
Ingredients
- Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup unsalted butter softened (or vegetable oil)
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup persimmon pulp from 2–3 very ripe persimmons, blended until smooth
- ½ cup milk or buttermilk
- ½ cup chopped walnuts or pecans optional
- ½ cup raisins or dried cranberries optional
Instructions
- Step-by-Step Instructions
- Prepare Persimmons: If using Hachiya persimmons, make sure they’re fully ripe and soft. Scoop out the flesh and puree until smooth.
- Preheat Oven: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Cream Butter & Sugar: In a large bowl, beat butter and brown sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and persimmon puree.
- Combine Wet & Dry: Add dry mixture to wet ingredients in two batches, alternating with milk. Stir gently until just combined.
- Fold in Add-Ins: If using nuts or dried fruit, fold them into the batter.
- Fill Muffin Tin: Divide batter evenly into the prepared muffin cups, filling about ¾ full.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let muffins cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Pro Tips & Variations
Best Persimmons: Use very ripe Hachiya persimmons for puree. If using Fuyu persimmons, peel and puree when soft for the best texture.
Extra Flavor: Add a pinch of cloves or allspice for deeper spice notes.
Nut-Free Option: Skip the nuts or replace them with pumpkin seeds or sunflower seeds.
Sweeter Muffins: Stir in chocolate chips or top with a streusel crumble before baking.
Storage: Store in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 2 months.
Serving Suggestions
- Pair with coffee, chai tea, or hot apple cider for a cozy morning.
- Spread with cream cheese, honey butter, or spiced apple butter.
- Perfect for holiday brunches, autumn gatherings, or school lunchboxes.
Frequently Asked Questions
Can I make these muffins ahead of time? Yes, they store and freeze well, making them perfect for meal prep.
Can I substitute pumpkin for persimmon? Absolutely! The recipe works well with pumpkin puree if persimmons aren’t available.
How do I know when persimmons are ripe? Hachiya persimmons must be very soft and jelly-like before using, while Fuyu persimmons can be eaten when firm or slightly soft.
