Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup canned pumpkin puree
- ½ cup sugar
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup milk
Directions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another bowl, beat the eggs, pumpkin puree, sugar, brown sugar, oil, vanilla, and milk until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
- Pour the batter into the prepared muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
How to Prepare:
Start by gathering all your ingredients and preheating your oven to the right temperature. Make sure your muffin tin is lined and ready to go. Combine the dry ingredients in one bowl and the wet ingredients in another. Slowly fold the dry ingredients into the wet mixture, ensuring everything is evenly mixed but not overworked. Pour the batter into the muffin tin and bake until the tops are lightly golden. Once done, let them cool slightly before transferring to a rack to cool completely.
Preparation Time:
- Prep time: 15 minutes
- Bake time: 20-25 minutes
- Total time: 35-40 minutes
Servings:
This recipe makes 12 standard-sized pumpkin muffins.
FAQs:
- Can I use fresh pumpkin instead of canned?
Yes, you can substitute fresh pumpkin puree for canned. Make sure to cook and puree the pumpkin before using it in the recipe. - Can I freeze these muffins?
Absolutely! Pumpkin muffins freeze well. Simply place them in an airtight container, and they can be stored in the freezer for up to 3 months. - Can I make these muffins gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that works well for baking. - What can I add to make these muffins more flavorful?
Try adding chocolate chips, chopped nuts, or dried cranberries to the batter for extra texture and flavor. - How do I store pumpkin muffins?
Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Conclusion:
Pumpkin muffins are a delightful treat that brings the flavors of fall into your kitchen. Whether enjoyed fresh out of the oven or saved for a quick snack later, they are versatile and crowd-pleasing. The recipe is easy to follow, and the muffins come together quickly, making it an ideal choice for busy mornings or weekend baking. The combination of warm spices and pumpkin makes these muffins perfect for pairing with your favorite hot beverage, like coffee or tea. Plus, they are freezer-friendly, so you can always have a batch ready when you’re in the mood for a cozy snack. Enjoy the warmth and comfort of these pumpkin muffins all season long!