Pumpkin Muffins
The perfect recipe for moist and flavorful pumpkin muffins, perfectly spiced. These are quick and easy to make, no mixer needed.
Ingredients
- 1 ⅞ cups (230g) all-purpose flour
- 1 teaspoon baking soda
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg or freshly grated nutmeg
- ½ teaspoon salt
- 2 large eggs
- ¾ cup (150g) granulated sugar
- ½ cup (100g) light or dark brown sugar
- ½ cup (120ml) vegetable or canola oil
- 1 ¼ cups (285g) pumpkin puree (canned or fresh)
- ¼ cup (60ml) milk
Instructions
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Preheat oven to 375°F/190°C. Grease a muffin pan or line with muffin liners.
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In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
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In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Ad oil and whisk until combined. Add pumpkin and milk and whisk until combined. Pour the pumpkin mixture into the flour mixture and mix gently just until combined.
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Divide batter evenly in a silicon muffin pan or a cupcake pan with paper liners. Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Recipe Notes
- For best results, I always weigh my ingredients and have provided accurate gram measurements.
- Avocado oil can also work in this recipe.
- If you want to use the entire can of pumpkin, you can also do that too. They'll still turn out great, but a little more dense. Feel free to increase the spices slightly to make up for the increased batter volume.
Storage:
These muffins stay moist for up to 5 days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving. The muffins can also be frozen for up to 2 months.