Description
These Simply Pumpkin Muffins are a perfect treat for fall mornings or anytime you crave a deliciously spiced baked good. Moist and flavorful, they are easy to make and even easier to enjoy. With warm spices and a hint of sweetness, these muffins are sure to become a favorite in your baking repertoire.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners or grease.
- Mix dry ingredients: In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Prepare wet ingredients: In a large bowl, whisk granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla until smooth. Add pumpkin puree.
- Combine ingredients: Gradually fold dry ingredients into wet ingredients until just combined.
- Bake: Divide batter into muffin cups and bake for 18–22 minutes until a toothpick comes out clean.
- Cool and serve: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For added sweetness, sprinkle raw sugar on top before baking.
- Customize with chocolate chips, nuts, or raisins for extra flavor.
- Muffins can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg