Description
These soft, moist pumpkin muffins are bursting with warm spices and the perfect touch of sweetness. They make a delightful breakfast, snack, or dessert any time of year.
Ingredients
– 1 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 teaspoons ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/8 teaspoon ground cloves
– 3/4 cup granulated sugar
– 1/3 cup vegetable oil
– 1 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions
1. – Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
2. – In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. – In a separate large bowl, whisk together the sugar, oil, pumpkin puree, eggs, and vanilla until well combined.
4. – Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
5. – Scoop the batter into the prepared muffin cups, filling them about 3/4 full.
6. – Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. – Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a sweet crunch, sprinkle the tops of the muffins with a bit of coarse sugar before baking. These muffins also freeze well for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American