Description
These pumpkin muffins are a delightful fall favorite, combining warm spices and moist pumpkin for a perfect seasonal treat. Soft and flavorful, they are easy to prepare and ideal for breakfast or snacking.
Ingredients
Scale
Dry Ingredients
- 1 2/3 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 2 large eggs
- 1 cup canned pumpkin
- 1/2 cup vegetable oil
- 1/4 cup water
Optional
- 1/2 cup chopped walnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, cloves, ginger, and nutmeg until everything is well combined and evenly distributed.
- Combine Wet Ingredients: In another bowl, beat the eggs, canned pumpkin, vegetable oil, and water until the mixture is smooth and well blended.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and gently stir just until combined. Avoid overmixing to keep muffins tender. If using, fold in the chopped walnuts carefully to distribute evenly.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool Muffins: Let the muffins cool in the tin for about 5 minutes to set, then transfer them to a wire rack to cool completely before serving to ensure the best texture.
Notes
- Make sure not to overmix the batter to keep the muffins moist and tender.
- If you prefer nut-free muffins, simply omit the walnuts.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free option, confirm your ingredients like sugar and use plant-based substitutes if desired.
- Add a sprinkle of cinnamon sugar on top before baking for a sweet crust.
