Pumpkin Muffins
Pumpkin Muffins are a delightful and customizable treat, perfect for any occasion, especially in the fall. They combine warm spices and pumpkin for a comforting result.
Ingredients
Muffin Ingredients
- 1 cup pumpkin puree Use pure pumpkin puree, not pie filling.
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
Topping Ingredients
- 1/4 cup granulated sugar For topping.
- 1 teaspoon ground cinnamon For topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mix together the pumpkin puree, sugar, brown sugar, vegetable oil, and eggs until smooth.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and cloves.
- Gradually add the dry ingredients to the pumpkin mixture and stir until just combined.
- Divide the batter into the prepared muffin tin, filling each cup about 2/3 full.
- In a small bowl, mix the granulated sugar and cinnamon together, then sprinkle it over the muffins.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the tin for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to three days. Refrigerate for up to a week or freeze for up to three months. Reheat in the microwave or oven.