Description
Harvest season comes alive with moist pumpkin muffins that blend warm spices and rich autumn flavors. Comforting crumbles and perfectly balanced sweetness invite you to savor each delightful bite of this classic seasonal treat.
Ingredients
Scale
Main Dry Ingredients:
- 1 3/4 cups (219g) all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
Sweeteners and Wet Ingredients:
- 1/2 cup (100g) granulated sugar
- 1/3 cup (67g) packed light or dark brown sugar
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (120ml) melted coconut oil
- 1 1/2 cups (340g) canned pumpkin puree
- 2 large eggs
- 1/4 cup (60ml) milk (dairy or nondairy)
Instructions
- Prepare all necessary baking equipment, ensuring a clean and organized workspace for crafting delectable pumpkin muffins.
- Position the oven rack in the middle position and heat to a robust 425°F (218°C). Thoroughly coat a 12-cavity muffin tin with nonstick spray or carefully line with paper cupcake liners.
- Create the dry mixture by combining flour, baking soda, warming spices like cinnamon, pumpkin pie spice, ginger, and salt in a spacious mixing bowl. Whisk thoroughly to distribute ingredients evenly.
- In a separate vessel, blend liquid components including vegetable oil, granulated and brown sugars, vibrant pumpkin puree, farm-fresh eggs, and smooth milk. Mix until the ingredients achieve a harmonious consistency.
- Gently merge wet and dry mixtures, folding with minimal stirring to prevent overworking the batter. Stop mixing once no visible flour streaks remain.
- Distribute the luscious batter generously into each muffin cavity, filling to the absolute rim for maximum volume and beautifully rounded tops.
- Place the muffin tin in the preheated oven and immediately reduce temperature to 425°F for 5 minutes, then lower to 350°F (177°C) without opening the oven door.
- Continue baking for an additional 16-17 minutes, monitoring carefully until a slender wooden pick emerges clean when inserted into the muffin’s center.
- Remove from oven and allow muffins to rest in the tin for 5 minutes, enabling gentle cooling and easy removal.
- Transfer muffins to a wire rack, permitting complete cooling. Store in an airtight container at room temperature, enjoying within one week of preparation.
Notes
- Swap white flour with whole wheat or gluten-free alternatives for a healthier, more dietary-friendly version of these muffins.
- Reduce sugar content by using natural sweeteners like honey or maple syrup, which can enhance the pumpkin’s natural sweetness.
- Add chopped nuts or chocolate chips to the batter for extra texture and flavor complexity without compromising the muffins’ delicate structure.
- Cool muffins completely before storing to prevent condensation and maintain their perfect soft, fluffy texture.
- Prep Time: 20 minutes
- Cook Time: 21-22 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 206
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 37mg