Pumpkin Muffins
These deliciously moist and spiced pumpkin muffins are the perfect treat for the fall season. Made with real pumpkin puree and warm spices, they make a cozy breakfast or snack. Both beginners and seasoned bakers will love the simple preparation and rich flavors.
Equipment
- Muffin tin (12-count)
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Muffin liners or non-stick spray
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup pumpkin puree unsweetened
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 cup granulated sugar
- ¼ cup milk or almond milk for a dairy-free option
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-count muffin tin with paper liners or lightly grease with non-stick spray.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Combine wet ingredients: In a large bowl, whisk together the pumpkin puree, eggs, oil, sugar, milk, and vanilla extract until smooth and well combined.
- Incorporate dry into wet: Gradually fold the dry ingredients into the wet mixture using a spatula. Stir until just combined, being careful not to overmix.
- Fill muffin tins: Evenly distribute the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake: Place in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can add ½ cup of chopped walnuts or chocolate chips for extra texture and flavor.
- These muffins freeze well. Simply cool completely, wrap tightly, and store in the freezer for up to 2 months.
- For a healthier version, swap half of the all-purpose flour for whole wheat flour and reduce the sugar to ¾ cup.