Description
These Simply Pumpkin Muffins are moist, flavorful, and perfectly spiced, making them an ideal fall treat or anytime snack. With a blend of pumpkin puree and warm spices like cinnamon, nutmeg, and cloves, these muffins are easy to make and deliciously satisfying.
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 Oven: Preheat the oven to 350°F (175°C) and 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.
- Mix 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 Mixtures: Gradually add the wet ingredient mixture to the dry ingredients, stirring gently until just combined. Be careful to avoid overmixing to keep the muffins tender.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake: Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from becoming soggy.
Notes
- Use canned pumpkin puree or homemade pumpkin puree for best results.
- You can substitute dairy milk with any plant-based milk to make these muffins dairy-free.
- For a nuttier flavor, consider adding 1/2 cup chopped nuts like walnuts or pecans.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins freeze well; wrap individually and freeze for up to 2 months.
