Pumpkin Muffins
Simple pumpkin muffins made with pumpkin puree, warm spices, and basic pantry ingredients. Yields 12 muffins.
Servings: 12 muffins
Ingredients
Ingredients
- ?1 1/2 cups 212 gall purpose flour
- ?3 teaspoonspumpkin spiceor 1 1/2 teaspoons ground cinnamon 1/2 teaspoon nutmeg, and 1/2 teaspoon ginger, ? teaspoon cloves
- ?1 teaspoonbaking powder
- ?1/2 teaspoonsalt
- ?1 cup 200 ggranulated sugar
- ?1/2 can1 cuppumpkin puree 8 ounces or 225 g
- ?2 largeeggs
- ?1/2 cupvegetable oil
- ?1/4 cupwateror orange or apple juice
Instructions
Instructions
- Preheat oven to 350°F (180°C). Place a rack in the center of the oven and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together 1 ½ cups (212 g) all-purpose flour, 3 teaspoons pumpkin spice, 1 teaspoon baking powder, and ½ teaspoon salt.
- In a separate bowl, whisk 1 cup (200 g) granulated sugar, 1 cup (225 g / 8 oz) pumpkin puree, 2 large eggs, ½ cup vegetable oil, and ¼ cup water or orange/apple juice until combined and mostly smooth.
- Pour the wet mixture into the dry ingredients and fold with a spatula until just combined. Do not overmix; small lumps in the batter are fine.
- Divide the batter evenly among the 12 lined muffin cups, filling each about 2/3 to 3/4 full.
- Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5–10 minutes, then transfer them to a wire rack to cool completely before serving.
Equipment
- 12-cup muffin pan
- Paper liners
- Mixing Bowls
- Whisk
- Spatula
- Wire Rack
Notes
Servings.This recipe makes 12-15 muffins.
Add chocolate.You can add about ¾ cup of regular or semi-sweet chocolate chips to the batter before baking, and throw a few on top for good measure.
Storing.Store cooled muffins in an airtight container at room temperature. They should last up to 3 days this way. These muffins also freeze very well. I suggest wrapping individually with plastic wrap and then placing in a zip top bag in the freezer.
Add chocolate.You can add about ¾ cup of regular or semi-sweet chocolate chips to the batter before baking, and throw a few on top for good measure.
Storing.Store cooled muffins in an airtight container at room temperature. They should last up to 3 days this way. These muffins also freeze very well. I suggest wrapping individually with plastic wrap and then placing in a zip top bag in the freezer.