Description
These Moist Pumpkin Muffins are a perfect blend of warm spices and pumpkin, delivering a soft, tender texture and rich flavor. Ideal for fall breakfasts or snacks, they bake up light and fluffy with a delightful aroma of cinnamon, nutmeg, and cloves.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 1/2 cups 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 (175°C) and line a muffin tin with cupcake liners or lightly grease it with oil to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt until well combined. Set aside for later use.
- Combine Wet Ingredients: In a large bowl, whisk the eggs with granulated and brown sugars until the mixture is smooth. Add pumpkin puree, vegetable oil, milk, and vanilla extract, then mix thoroughly until all wet ingredients are incorporated.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredient bowl. Stir gently with a spatula or spoon just until combined, being careful not to overmix to maintain a tender crumb.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow space for rising.
- Bake Muffins: Place in the preheated oven and bake for 17 to 20 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean when the muffins are fully baked.
- Cool Muffins: Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to ensure the muffins stay moist and tender.
- Use canned pumpkin puree for the best texture and flavor.
- Ensure the toothpick test is done to avoid underbaking.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
