Description
Delight in these moist and flavorful pumpkin muffins, perfectly spiced with cinnamon, nutmeg, cloves, and ginger. They come together quickly with simple pantry staples and are ideal for a cozy breakfast or snack.
Ingredients
Scale
Dry Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
Wet Ingredients
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Prepare a 12-count muffin pan with liners or nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until they are well combined, ensuring the spices are evenly distributed.
- Mix Wet Ingredients: In another bowl, whisk together granulated sugar, brown sugar, eggs, canned pumpkin puree, vegetable oil, milk, and vanilla extract until the mixture is smooth and fully incorporated.
- Combine Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; be careful not to overmix to keep the muffins tender and light.
- Fill Muffin Pan: Spoon the batter evenly into the prepared muffin pan, filling each cup about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Do not overmix the batter to ensure light and fluffy muffins.
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- If desired, add mix-ins like walnuts or chocolate chips for extra texture and flavor.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Line the muffin pan with paper liners for easy removal and cleanup.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
