Description
These Pumpkin Muffins are a cozy fall favorite, featuring moist and spiced pumpkin batter perfect for breakfast or a snack. With warm cinnamon, nutmeg, cloves, and ginger, these muffins capture the essence of autumn in every bite. Easy to make and optionally enhanced with walnuts or chocolate chips, they are a delightful seasonal treat.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients
- 1 cup canned pumpkin purée
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and all the ground spices (cinnamon, nutmeg, cloves, ginger) until well combined for an even spice distribution.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin purée, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Whisk thoroughly until the mixture is smooth and homogenous.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture. Stir gently until just combined to avoid overmixing, which can make muffins tough.
- Add Optional Mix-ins: Fold in walnuts or chocolate chips if using to add texture and extra flavor to the muffins.
- Fill Muffin Cups: Divide the batter evenly among 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake for 20 to 22 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
- These muffins freeze well—wrap tightly and store in an airtight container or freezer bag for up to 2 months for convenient future enjoyment.
- For a bakery-style topping, sprinkle raw sugar or a streusel mix over each muffin before baking to add crunchy texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
