Description
These Simply Pumpkin Muffins are moist, spiced, and perfect for fall or any time you crave a comforting treat. Made with pumpkin puree and warm spices like cinnamon and nutmeg, these muffins have a tender crumb and just the right amount of sweetness. Easy to prepare with common ingredients, they bake quickly and make a delightful breakfast or snack.
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) and line a muffin tin with paper liners or lightly grease 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, cinnamon, nutmeg, ginger, and cloves until well combined.
- Combine wet ingredients: In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until the mixture is smooth and homogeneous.
- Combine wet and dry mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently just until combined. Be careful not to overmix to avoid dense muffins.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- You can substitute pumpkin puree with homemade puree if desired, just ensure it’s thick and not watery.
- For a dairy-free version, use plant-based milk and coconut oil.
- Add chopped nuts or chocolate chips to the batter for extra texture and flavor.
- To freeze, wrap cooled muffins individually and store in an airtight container for up to 3 months.
- Ensure not to overmix to keep muffins light and fluffy.
