Description
These Showstopping Pumpkin Muffins are the perfect treat for a cozy autumn morning. With warm spices and a moist crumb, they are sure to become a fall favorite.
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 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup canned pumpkin purée
- 2/3 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- coarse sugar or chopped nuts for topping (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Combine and Bake: Gradually stir the dry ingredients into the wet mixture just until combined. Divide the batter among muffin cups, top with sugar or nuts, and bake for 18–22 minutes.
- Cool and Serve: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These muffins freeze well for up to 3 months.
- For a bakery-style muffin top, let the batter rest for 15 minutes before baking.
- Add chocolate chips or cream cheese filling for a fun twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 17g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
