Description
Deliciously moist and spiced pumpkin muffins perfect for breakfast or a cozy snack. These easy-to-make muffins combine the warm flavors of cinnamon, ginger, and nutmeg with the natural sweetness of pumpkin puree for a comforting treat.
Ingredients
Units
Scale
Dry Ingredients
- 1 and 2/3 cups (230g) all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg or freshly grated nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) light or dark brown sugar
- 1/2 cup (120ml) vegetable or canola oil
- 1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
- 1/4 cup (60ml) milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a muffin pan or line it with muffin liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, nutmeg, and salt until evenly combined. This creates the flavor base and leavening for the muffins.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, granulated sugar, and brown sugar until well combined. Add the vegetable or canola oil and whisk again to incorporate. Then, add the pumpkin puree and milk, whisking until the mixture is smooth and homogenous.
- Mix Wet and Dry: Pour the pumpkin mixture into the bowl with the dry ingredients. Gently fold or mix just until everything is combined, being careful not to overmix to keep the muffins tender.
- Fill Muffin Pan and Bake: Divide the batter evenly among the prepared muffin cups. Bake in the preheated oven for 16 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool and Store: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer the muffins to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 5 days, and bring to room temperature before serving. Muffins can also be frozen for up to 2 months.
Notes
- Use canned pumpkin puree or fresh pumpkin puree cooked and mashed for best results.
- Do not overmix the batter to avoid dense muffins.
- Line your muffin pan with paper liners or a silicone muffin pan for easy cleanup.
- Check muffins at 16 minutes to avoid overbaking depending on your oven.
- Storing muffins in the fridge helps retain moisture for up to 5 days.
- For a dairy-free option, use a plant-based milk like almond or soy milk.
Nutrition
- Serving Size: 1 muffin (based on 16 servings)
- Calories: 190 kcal
- Sugar: 16g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
