Pumpkin Muffins
Moist pumpkin muffins made with pumpkin puree, warm spices, and simple pantry ingredients. Makes 12 muffins.
Equipment
- 12-cup muffin tin
- paper liners (optional)
- Mixing bowls
- Whisk
- Spatula
Ingredients
Ingredients
- ?1 1/2 cups 212 gall purpose flour
- ?3 teaspoonspumpkin spiceor 1 1/2 teaspoons ground cinnamon 1/2 teaspoon nutmeg, and 1/2 teaspoon ginger, ? teaspoon cloves
- ?1 teaspoonbaking powder
- ?1/2 teaspoonsalt
- ?1 cup 200 ggranulated sugar
- ?1/2 can1 cuppumpkin puree 8 ounces or 225 g
- ?2 largeeggs
- ?1/2 cupvegetable oil
- ?1/4 cupwateror orange or apple juice
Instructions
Instructions
- Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- In a large bowl, whisk together 1 ½ cups (212 g) all-purpose flour, 3 teaspoons pumpkin spice (or 1 ½ teaspoons ground cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ? teaspoon cloves), 1 teaspoon baking powder, and ½ teaspoon salt until evenly combined.
- In a separate bowl, whisk together 1 cup (200 g) granulated sugar, 1 cup (8 oz / 225 g) pumpkin puree, 2 large eggs, ½ cup vegetable oil, and ¼ cup water or orange or apple juice until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix—the batter should be uniform but may have a few small streaks.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
- Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5–10 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
Servings.This recipe makes 12-15 muffins.
Add chocolate.You can add about ¾ cup of regular or semi-sweet chocolate chips to the batter before baking, and throw a few on top for good measure.
Storing.Store cooled muffins in an airtight container at room temperature. They should last up to 3 days this way. These muffins also freeze very well. I suggest wrapping individually with plastic wrap and then placing in a zip top bag in the freezer.
Add chocolate.You can add about ¾ cup of regular or semi-sweet chocolate chips to the batter before baking, and throw a few on top for good measure.
Storing.Store cooled muffins in an airtight container at room temperature. They should last up to 3 days this way. These muffins also freeze very well. I suggest wrapping individually with plastic wrap and then placing in a zip top bag in the freezer.