Description
Deliciously moist and spiced pumpkin muffins perfect for fall or anytime you crave a comforting treat. These muffins combine classic autumn spices with pumpkin puree to create a tender, flavorful bite that’s great for breakfast or a snack.
Ingredients
Scale
Dry Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
Wet Ingredients
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and prepare a 12-count muffin pan by lining with paper liners or greasing with nonstick spray.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined, ensuring the spices are well distributed throughout the flour.
- Mix Wet Ingredients: In a separate bowl, whisk together granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until the mixture is smooth and completely blended, creating a homogenous wet batter.
- Combine Ingredients: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix to maintain the muffins’ tender texture.
- Fill Muffin Pan: Spoon the batter evenly into the prepared muffin pan, filling each cup about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are cooked through.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Do not overmix the batter to keep muffins light and tender.
- You can substitute whole wheat flour 1:1 for a nuttier flavor and added fiber.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Add chopped nuts or chocolate chips to the batter for extra texture and flavor if desired.
- Ensure pumpkin puree is pure and not pumpkin pie filling, which contains added sugars and spices.
