Description
Delicious and moist pumpkin muffins that are perfect for fall mornings or as a snack any time of the day. These spiced muffins are easy to make and bursting with pumpkin flavor.
Ingredients
Scale
Dry Ingredients:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Mix wet ingredients: In a large bowl, cream softened butter and sugar. Beat in eggs, then stir in pumpkin puree, milk, and vanilla extract.
- Combine dry and wet ingredients: Gradually add dry ingredients to wet, mixing just until incorporated.
- Bake: Divide batter among muffin cups. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean.
- Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For added texture, fold in ½ cup chopped nuts or chocolate chips.
- Use canned pumpkin puree, not pumpkin pie filling.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 16g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
