Description
These classic pumpkin muffins are a delightful treat, perfect for a cozy morning or an afternoon snack. They feature a moist texture and are infused with warm spices, making them a comforting choice.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree (canned or fresh)
- ½ cup milk
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a separate medium bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and milk until smooth.
- Pour the wet ingredients into the dry ingredients. Stir just until combined; do not overmix. A few lumps are fine.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, consider adding ½ cup of chocolate chips or chopped nuts to the batter.
- Ensure your pumpkin puree is 100% pumpkin, not pumpkin pie filling.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250-300
- Sugar: 25-35g
- Sodium: 200-250mg
- Fat: 10-15g
- Saturated Fat: 1-2g
- Unsaturated Fat: 8-13g
- Trans Fat: 0g
- Carbohydrates: 40-50g
- Fiber: 1-2g
- Protein: 3-4g
- Cholesterol: 30-40mg