Description
Deliciously moist and spiced pumpkin muffins, perfect for fall or any time you crave a cozy treat. These muffins combine warm autumn spices with the rich flavor of pumpkin and a hint of crunch from optional walnuts, baked to golden perfection in under 35 minutes.
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: Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, cloves, ginger, and nutmeg to evenly distribute the spices and leavening.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, canned pumpkin, vegetable oil, and water until the mixture is smooth and fully combined.
- Blend Wet and Dry: Add the wet ingredients to the dry ingredients and stir just until blended to avoid overmixing, which can make muffins tough. If desired, gently fold in the chopped walnuts for added texture.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving to prevent sogginess.
Notes
- For a nut-free version, simply omit the walnuts.
- Ensure not to overmix the batter to maintain tender muffins.
- Use fresh pumpkin puree or canned pumpkin labeled 100% pumpkin for best results.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
