Description
These moist and flavorful Pumpkin Muffins are perfect for fall baking, featuring warm spices like cinnamon, nutmeg, cloves, and ginger. Made with canned pumpkin purée and a combination of brown and granulated sugars, these muffins offer a balanced sweetness and tender crumb. Easy to prepare and wonderfully spiced, they make a delicious breakfast or snack option.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients
- 2/3 cup granulated sugar
- 1/3 cup brown sugar (packed)
- 2 large eggs
- 1 cup canned pumpkin purée
- 1/2 cup vegetable oil or melted butter
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, cloves, and ginger until well combined.
- Combine Wet Ingredients: In a large bowl, beat together the granulated sugar, brown sugar, eggs, canned pumpkin purée, vegetable oil or melted butter, milk, and vanilla extract until the mixture is smooth and homogenous.
- Mix Batter: Add the dry ingredients to the wet ingredients and gently stir until just combined. Be careful not to overmix, as this could make the muffins tough.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake Muffins: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
- Cool Muffins: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a healthier alternative, substitute half of the vegetable oil with unsweetened applesauce.
- Add-ins such as chocolate chips, chopped nuts, or a streusel topping can be included for extra texture and flavor.
- These muffins freeze well. Store them in an airtight container in the freezer for up to 3 months and thaw before eating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
