Description
Hearty pumpkin muffins bring autumn’s warmth to your kitchen with rich spices and wholesome ingredients. Comforting crumbs and sweet aromas invite you to savor seasonal bliss in each delightful bite.
Ingredients
Scale
Main Ingredients:
- 1.5 cups (219g) all-purpose flour
- 1.5 cups (340g) canned pumpkin puree
- 2 large eggs
- 0.5 cup (120ml) vegetable oil
Spices and Seasonings:
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 1.5 teaspoons pumpkin pie spice
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
Sweeteners and Liquid:
- 0.5 cup (100g) granulated sugar
- 0.33 cup (67g) packed light or dark brown sugar
- 0.25 cup (60ml) milk (dairy or nondairy)
Instructions
- Heat oven to 350F (177C) and prepare muffin pan with paper liners.
- Combine dry ingredients in a large mixing bowl, whisking flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt until evenly distributed.
- In a separate container, blend vegetable oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until achieving a smooth, uniform consistency.
- Pour wet mixture into dry ingredients, gently folding until ingredients are just incorporated, avoiding overmixing.
- Carefully distribute batter into muffin cups, filling each approximately three-quarters full to allow room for rising.
- Place muffin pan in preheated oven and bake for 18-20 minutes, checking doneness by inserting a toothpick into center – it should emerge clean with no raw batter.
- Remove pan from oven and let muffins rest for 3-4 minutes to stabilize structure.
- Transfer muffins to a wire cooling rack, allowing them to reach room temperature and develop a tender, moist texture.
Notes
- Add extra spices like nutmeg or cardamom for a deeper, more complex flavor profile that elevates the traditional pumpkin muffin taste.
- Fold in chopped walnuts or pecans for a delightful crunch and nutty undertone that complements the soft, moist texture of the muffins.
- Swap vegetable oil with applesauce or Greek yogurt to reduce fat content and create a lighter, healthier version of the recipe without compromising moisture.
- Make these muffins gluten-free by substituting all-purpose flour with a blend of almond flour and gluten-free baking mix, ensuring everyone can enjoy this seasonal treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 160 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3.5 g
- Cholesterol: 35 mg