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Pumpkin Muffins: 35-Minute Perfect Fall Treat

Pumpkin Muffins
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Moist and fluffy pumpkin muffins with warm spices. Perfect for fall mornings or a quick snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a separate bowl, beat the eggs. Stir in pumpkin puree, vegetable oil, milk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
  5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • You can add 1/2 cup of chopped walnuts or chocolate chips to the batter.
  • Store muffins in an airtight container at room temperature for up to 3 days.
  • These muffins freeze well for up to 3 months.

Nutrition

Find it online: https://www.recipekitchenhub.com/pumpkin-muffins-recipe/