Pumpkin Muffins Recipe: Moist and Spiced
Pumpkin Muffins with a moist, spiced flavor.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp kosher salt
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- ⅓ cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla extract
- ½ cup chopped walnuts optional
- Optional: Powdered sugar pumpkin seeds
- Suggested Pairings: Coffee cream cheese spread
Instructions
- Preheat oven to 375°F; line or grease a 12-cup muffin tin.
- Whisk flour, baking soda, baking powder, spices, and salt.
- Mix pumpkin, sugars, eggs, oil, milk, and vanilla.
- Combine wet and dry ingredients; fold in nuts.
- Taste and adjust the batter with cinnamon or sugar.
- Fill muffin cups 3/4 full.
- Bake 18–22 minutes until a toothpick is clean.
- Cool and serve on a white ceramic tray.
Notes
- Use canned pumpkin puree for consistency.
- Store at room temperature for 2 days or freeze for 3 months.
- Try a vegan or chocolate chip variation.
- Pair with chai tea.