Irresistible Pumpkin Muffins
These soft and moist pumpkin muffins are infused with warm spices, making them perfect for cozy mornings and delicious snacks.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour Forms the base of the muffins.
- 2 tsp baking powder Essential for achieving fluffy texture.
- 1 tsp ground cinnamon Infuses the muffins with warmth.
- ½ tsp salt Balances sweetness.
Wet Ingredients
- 1 cup canned pumpkin puree Adds moisture and a subtly sweet flavor.
- 1 cup granulated sugar Enhances natural sweetness of pumpkin.
- 2 large eggs Room temperature, creates a tender crumb.
- ½ cup vegetable oil Ensures moistness.
- ⅓ cup whole milk Enhances flavor of the batter.
Optional Add-ins
- ½ cup nuts or chocolate chips Adds crunch or sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Prepare your muffin tin by greasing it or lining it with paper liners.
- In a large bowl, whisk together the flour, baking powder, cinnamon, and salt until well mixed.
- In another bowl, combine the pumpkin puree, granulated sugar, eggs, vegetable oil, and milk. Whisk until smooth.
Mixing
- Gradually fold the dry ingredients into the wet mixture until just incorporated.
- Add nuts or chocolate chips if desired, folding them in gently.
Baking
- Spoon the batter into the muffin tins, filling each cavity about two-thirds full.
- Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack.
Serving
- Serve warm, optionally with a dollop of cream cheese frosting.
Notes
Avoid overmixing the batter for light and fluffy muffins. Store in an airtight container at room temperature for 3-4 days.