Description
These favorite pumpkin muffins are moist, flavorful, and perfectly spiced, making them an ideal treat for fall or any time you crave a cozy baked good. Loaded with warm cinnamon and nutmeg, and optionally studded with crunchy walnuts, these muffins deliver a delicious pumpkin experience in every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (240 g) canned pumpkin puree
- 1/2 cup (100 g) brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1/2 cup (120 ml) vegetable oil
Optional
- 1/2 cup (60 g) chopped walnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare your muffin tin by lining it with muffin liners or spraying with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk these together to evenly distribute the leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, beat the eggs. Then add the canned pumpkin puree, brown sugar, granulated sugar, and vegetable oil. Mix these ingredients thoroughly until the mixture is smooth and well blended.
- Combine Wet and Dry: Gradually add the wet pumpkin mixture into the dry ingredients. Stir gently just until combined to avoid overmixing, which can toughen the muffins. If you are using chopped walnuts, fold them in carefully at this stage.
- Fill Muffin Cups and Bake: Fill each muffin cup about two-thirds full with the batter. Place the muffin tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool Muffins: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving. This helps the muffins set and prevents sogginess.
Notes
- Ensure not to overmix the batter to keep the muffins tender and light.
- Chopped walnuts are optional but add a nice crunch and flavor.
- Use fresh spices for the best pumpkin spice flavor.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- You can substitute vegetable oil with melted coconut oil or butter for a different flavor profile.
