Description
These Pumpkin Muffins are a cozy fall favorite, bursting with warm spices and moist pumpkin flavor. Perfectly soft and tender, they make an ideal treat for breakfast or an afternoon snack during the cooler months.
Ingredients
Scale
Dry Ingredients
- 1 2/3 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 2 large eggs
- 1 cup canned pumpkin
- 1/2 cup vegetable oil
- 1/4 cup water
Optional
- 1/2 cup chopped walnuts
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, ground cloves, ground ginger, and ground nutmeg until fully combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, canned pumpkin, vegetable oil, and water together until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just blended. Avoid overmixing to keep the muffins tender. If desired, fold in the chopped walnuts for added texture and flavor.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake: Bake the muffins in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to ensure tender muffins.
- You can substitute walnuts with pecans or leave nuts out for a nut-free version.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- These muffins freeze well; thaw before serving.
