Description
Enjoy moist and flavorful pumpkin muffins perfect for autumn or any time you crave a sweet, spiced treat. These easy-to-make muffins combine warm spices with pumpkin puree, offering a tender crumb with optional nuts or chocolate chips for added texture and taste.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Wet Ingredients
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Optional Add-ins
- ½ cup chopped walnuts or pecans
- ½ cup raisins or chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside this dry mixture.
- Combine Sugars and Oil: In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Mix thoroughly until the sugars are well incorporated with the oil.
- Add Eggs: Add eggs one at a time to the sugar and oil mixture, mixing well after each addition to ensure a smooth batter.
- Incorporate Pumpkin and Vanilla: Stir in canned pumpkin puree and vanilla extract until the mixture becomes smooth and evenly combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
- Add Optional Mix-ins: If desired, fold in chopped walnuts or pecans and raisins or chocolate chips evenly into the batter for added texture and flavor.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full to allow room for rising.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Make sure not to overmix the batter to keep muffins moist and tender.
- Customize your muffins by adding nuts, raisins, or chocolate chips according to your preference.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins freeze well; wrap tightly and freeze for up to 3 months.
