Description
Follow this recipe to bake moist, perfectly spiced pumpkin muffins using standard ingredients and simple mixing methods.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 3/4 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease the cups well.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set this dry mixture aside.
- In a separate medium bowl, whisk together the granulated sugar, brown sugar, and melted butter until combined.
- Add the eggs to the sugar mixture one at a time, mixing well after each addition.
- Stir in the pumpkin puree, milk, and vanilla extract until the wet ingredients are smooth.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula only until just combined. Do not overmix; a few small lumps are acceptable.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra moist muffins, use full-fat canned pumpkin puree.
- You can substitute half of the granulated sugar with an equal amount of maple syrup for a different flavor profile.
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 25
- Sodium: 210
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 45