Description
These Pumpkin Muffins are a quintessential fall treat, bursting with warm spices like cinnamon, nutmeg, and cloves. Perfectly moist and tender thanks to pumpkin purée and a blend of sugars, they make an ideal breakfast or snack during the autumn season. Easy to prepare and bake, these muffins capture the essence of fall in every bite.
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 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 cup canned pumpkin purée
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with nonstick spray to prevent sticking.
- 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. This ensures the spices and leavening agents are evenly distributed.
- Combine Wet Ingredients: In a large bowl, whisk the vegetable oil, granulated sugar, brown sugar, and eggs together until the mixture is smooth and fully blended. Then, add the pumpkin purée, milk, and vanilla extract, mixing until the batter is uniform and creamy.
- Combine Wet and Dry: Gradually stir the dry ingredient mixture into the wet ingredients just until the batter comes together. Be careful not to overmix, as this can make the muffins tough.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake the Muffins: Bake in the preheated oven for 20 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin – it should come out clean or with just a few crumbs attached.
- Cool: Allow the muffins to cool in the tin for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For added texture and flavor, fold in 1/2 cup chopped walnuts or chocolate chips before baking.
- These muffins freeze well. Store cooled muffins in a freezer-safe bag for up to 2 months.
