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Pumpkin Muffins Recipe
Ingredients:
1 3/4 cups (220g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup (200g) granulated sugar
1/2 cup (100g) light brown sugar, packed
1 cup (240g) canned pumpkin puree
2 large eggs
1/2 cup (120ml) vegetable oil (or melted butter)
1/4 cup (60ml) milk
1 teaspoon vanilla extract
Instructions:
Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
Prepare the wet ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth and well combined.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
Fill the muffin cups: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
Bake: Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and firm to the touch.
Cool and serve: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your soft and flavorful Pumpkin Muffins with your favorite cup of coffee or tea!