Description
These pumpkin muffins bake up moist and fragrant, blending warm spices and velvety puree. Lightly crisp on top, they offer a pillowy crumb and subtle sweetness – perfect with morning coffee or tea.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a large bowl whisk together flour sugar baking powder baking soda salt cinnamon ginger nutmeg and cloves.
- In another bowl beat the eggs then stir in pumpkin puree vegetable oil milk and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined taking care not to overmix.
- Divide the batter evenly among the prepared muffin cups filling each about three quarters full.
- Bake for 18 to 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
- Serve warm or at room temperature.
Notes
- These muffins store well in an airtight container at room temperature for up to three days.
- For a richer flavor stir in a handful of chopped pecans or walnuts before baking.
- Make sure not to overmix the batter to keep the muffins light and tender.
- You can substitute half the vegetable oil with melted butter for extra richness.