Description
These Simply Pumpkin Muffins are moist, flavorful, and perfect for enjoying the cozy taste of fall. Made with real pumpkin puree and a blend of warm spices, they offer a delightful balance of sweetness and spice. Easy to prepare and bake, they are ideal for breakfasts, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1/4 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground cinnamon, nutmeg, ginger, and cloves until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, vegetable oil (or melted coconut oil), eggs, milk, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix to ensure the muffins remain tender.
- Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake the Muffins: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. This indicates the muffins are fully cooked.
- Cool the Muffins: Let the muffins cool in the pan for about 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Use canned pumpkin puree or homemade pumpkin puree for best results.
- For a dairy-free version, use plant-based milk such as almond or soy milk.
- You can substitute vegetable oil with melted coconut oil for a subtle flavor twist.
- Do not overmix the batter to keep muffins tender and fluffy.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
