Pumpkin muffins are perfect for fall, but they’re so delicious you’ll want to make them year-round! Here's a recipe for moist, spiced pumpkin muffins that are easy to prepare.
Pumpkin Muffins
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk (optional, for added moisture)
- 1/2 cup chopped nuts, raisins, or chocolate chips (optional)
Instructions:
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Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
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Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
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Prepare the Wet Ingredients: In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, vanilla extract, and milk (if using) until smooth and well combined.
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Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Gently fold the mixture together with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy. If using, fold in the chopped nuts, raisins, or chocolate chips.
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Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
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Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Cool and Serve: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Tips:
- For an extra crunch, you can sprinkle some coarse sugar or pumpkin seeds on top of the muffins before baking.
- These muffins can be stored in an airtight container at room temperature for 2-3 days or frozen for up to a month.
Enjoy your pumpkin muffins with a hot cup of coffee or tea!
