Description
These Simply Pumpkin Muffins are a delightful and easy-to-make treat perfect for fall or any time you crave a moist, flavorful muffin with warm spices and pumpkin goodness. With a tender crumb and balanced sweetness, they make a great snack or breakfast option.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1/4 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C) and prepare a muffin tin either by lining with paper liners or lightly greasing each cup to prevent sticking.
- Mix Dry Ingredients. In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves to evenly distribute the spices and leavening agents.
- Mix Wet Ingredients. In a separate bowl, whisk the pumpkin puree, vegetable or melted coconut oil, eggs, milk, and vanilla extract together until the mixture is smooth and homogenous.
- Combine Wet and Dry. Gradually add the wet ingredient mixture into the dry ingredients bowl, gently stirring just until combined to keep the batter light and avoid overmixing which can toughen the muffins.
- Fill Muffin Cups. Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake and Cool. Bake the muffins in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute the vegetable oil with melted coconut oil for a slight flavor difference.
- Milk can be dairy or a plant-based alternative such as almond or oat milk based on preference.
- Be careful not to overmix the batter to ensure the muffins remain tender and fluffy.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- These muffins are perfect for adding mix-ins like chocolate chips or nuts if desired.
