Description
Easy-to-make pumpkin muffins that are moist and flavorful, perfect for a fall treat or everyday snack. This recipe uses common pantry ingredients and can be made quickly.
Ingredients
- 1 and ⅔ cups (230g) all-purpose flour
- 1 teaspoon baking soda
- 1 and ¼ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg or freshly grated nutmeg
- ½ teaspoon salt
- 2 large eggs
- ¾ cup (150g) granulated sugar
- ½ cup (100g) light or dark brown sugar
- ½ cup (120ml) vegetable or canola oil
- 1 and ¼ cups (285g) pumpkin puree (canned or fresh)
- ¼ cup (60ml) milk
Instructions
- Preheat oven to 375°F/190°C. Grease a muffin pan or line with muffin liners.
- In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Add oil and whisk until combined. Add pumpkin and milk and whisk until combined.
- Pour the pumpkin mixture into the flour mixture and mix gently just until combined.
- Divide batter evenly in a silicon muffin pan or a cupcake pan with paper liners.
- Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean.
- Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
- These muffins stay moist for up to 5 days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving.
- The muffins can also be frozen for up to 2 months.
- Cook Time: 16-22 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American