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Moist Pumpkin Muffins

Close-up of three moist pumpkin muffins on a white plate, baked to a golden brown.
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Enjoy these moist, spiced pumpkin muffins, perfect for a fall breakfast or a portable snack. They capture pumpkin pie flavors in an easy-to-bake format.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a separate bowl, whisk together the granulated sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, you can add 1/2 cup of chocolate chips or chopped nuts to the batter.
  • A cream cheese filling or a simple streusel topping can add a delightful touch.
  • Ensure you use pumpkin puree, not pumpkin pie filling.

Nutrition

Find it online: https://kitchenslang.com/pumpkin-muffins/