Description
Deliciously moist and flavorful pumpkin muffins perfect for autumn or any time you crave a spiced treat. These muffins combine warm spices with creamy pumpkin and a hint of sweetness, ideal for breakfast or a snack.
Ingredients
Scale
Dry Ingredients
- 1 2/3 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 2 large eggs
- 1 cup canned pumpkin
- 1/2 cup vegetable oil
- 1/4 cup water
Optional Ingredients
- 1/2 cup chopped walnuts (optional)
Instructions
- Prepare the oven and muffin tin: Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, cloves, ginger, and nutmeg until thoroughly combined and evenly distributed.
- Combine wet ingredients: In a separate bowl, beat the eggs, canned pumpkin, vegetable oil, and water until the mixture is smooth and well blended, ensuring no lumps remain.
- Combine wet and dry mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently just until blended; avoid overmixing to maintain muffin tenderness. If using, fold in chopped walnuts evenly.
- Fill muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising during baking.
- Bake the muffins: Place the tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool muffins: Allow the muffins to cool in the tin for approximately 5 minutes to set, then transfer them onto a wire rack to cool completely before serving or storing.
Notes
- For a nuttier texture, add walnuts as suggested or substitute with pecans.
- Use fresh pumpkin puree if available for a fresher flavor.
- Do not overmix the batter to keep muffins light and fluffy.
- Muffins can be stored in an airtight container for up to 3 days at room temperature or frozen for up to 3 months.
- To make these muffins gluten-free, substitute all-purpose flour with a gluten-free blend measuring the same amount.
