Soft, spiced pumpkin muffins that are moist and fluffy, perfect for breakfast or a cozy fall snack.
Ingredients:
1 and 3/4 cups (220g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2/3 cup (130g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1 cup (240ml) pumpkin puree
1/2 cup (120ml) vegetable oil
2 large eggs
1/4 cup (60ml) milk
1 teaspoon vanilla extract
Directions:
Preheat oven to 425°F (218°C). Line a 12-cup muffin tin with cupcake liners or spray with non-stick spray.
In a large bowl, whisk the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together until well combined.
In a medium bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, oil, eggs, milk, and vanilla extract until smooth and combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter.
Divide the batter evenly among the muffin cups, filling them almost to the top.
Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (177°C) without opening the oven door. Continue baking for an additional 15-17 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 20-22 minutes | Total Time: 32 minutes
Kcal: 230 kcal | Servings: 12 muffins