Description
Delight in these moist and flavorful pumpkin muffins, perfectly spiced with cinnamon, nutmeg, cloves, and ginger. A simple baked treat combining pumpkin puree and warm spices for an ideal autumn snack or breakfast.
Ingredients
Scale
Dry Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
Wet Ingredients
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Prepare a 12-count muffin pan with liners or coat it with nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined to ensure a uniformly spiced batter.
- Mix Wet Ingredients: In a separate bowl, combine granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract. Whisk these ingredients until the mixture is smooth and fully incorporated.
- Combine Ingredients: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just combined, taking care not to overmix as this can make the muffins tough instead of tender and fluffy.
- Fill Muffin Pan: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. This allows the muffins to rise and bake evenly.
- Bake: Place the muffin pan in the preheated oven and bake for 20-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean when they’re ready.
- Cool: Let the muffins cool in the pan for 5 minutes after removing from the oven, then transfer them to a wire rack to cool completely. This prevents sogginess and helps them set perfectly.
Notes
- Do not overmix the batter to keep muffins light and tender.
- Use fresh spices for the best flavor.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, substitute milk with almond or soy milk.
- Adding chopped nuts or chocolate chips can enhance texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
