Irresistible Pumpkin Muffins
These moist and fluffy pumpkin muffins are infused with warm spices, perfect for a cozy breakfast or snack.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 2 tsp baking powder Make sure it's fresh.
- 1 tsp ground cinnamon Add warmth and flavor.
- 0.5 tsp salt Enhances flavors.
Wet Ingredients
- 1 cup canned pumpkin puree Provides moisture and sweetness.
- 1 cup granulated sugar Adjust sweetness to taste.
- 2 large eggs Room temperature.
- 0.5 cups vegetable oil Can substitute with Greek yogurt for a healthier option.
- 0.33 cups whole milk Room temperature for best mixing.
Optional Add-ins
- 0.5 cups nuts or chocolate chips Adds a delightful crunch or sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease your muffin tin or line it with paper liners.
- In a large bowl, whisk together all-purpose flour, baking powder, ground cinnamon, and salt.
- In another bowl, combine pumpkin puree, granulated sugar, eggs, vegetable oil, and milk, whisking until smooth.
- Gradually fold the dry ingredients into the wet mixture until just incorporated.
- Gently fold in nuts or chocolate chips if desired.
- Spoon the batter into the muffin tins, filling them about two-thirds full.
Baking
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
Notes
These muffins can be enjoyed warm or at room temperature. Pair with butter or cream cheese for extra indulgence. Consider variations like using honey or maple syrup instead of sugar.