Description
Moist and flavorful pumpkin muffins made with warm spices and real pumpkin puree. Easily customizable with chocolate chips, nuts, or dried cranberries. A perfect fall breakfast or snack.
Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 and 1/2 cups canned pumpkin puree (not pie filling)
- 2 large eggs
- 1/4 cup milk (dairy or nondairy)
Optional Add-ins:
- 1 cup chocolate chips
- 1 cup chopped nuts
- 3/4 cup dried cranberries
- Coarse sugar for topping
Instructions
- Preheat oven to 425°F (218°C). Line a 12-count muffin pan with paper liners or spray with nonstick spray.
- In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ground ginger, and salt.
- In another bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth and well combined.
- Pour the wet mixture into the dry ingredients and mix gently until just combined. Do not overmix. Fold in optional add-ins if using.
- Divide batter evenly between muffin cups, filling each to the top. Optionally sprinkle with coarse sugar.
- Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (177°C) and continue baking for another 16–17 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins freeze well for up to 3 months. Try mixing and matching add-ins to suit your taste. For bakery-style domed tops, be sure to start at high heat before reducing.
- Prep Time: 15 min
- Cook Time: 22 min
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American