Description
These homemade pumpkin muffins are perfect for cozy fall mornings, featuring warm spices, moist pumpkin puree, and optional add-ins like nuts or dried cranberries for extra texture and flavor. Easy to prepare and baked to golden perfection, they make a delightful seasonal treat.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 0.5 teaspoon Ground Nutmeg
- 0.5 teaspoon Salt
Wet Ingredients
- 1 cup Pumpkin Puree
- 0.5 cup Vegetable Oil
- 2 large Eggs
- 0.25 cup Milk
Optional Add-ins
- 0.5 cup Chopped Nuts
- 0.5 cup Dried Cranberries or Chocolate Chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the muffins evenly.
- Prepare Muffin Tin: Line your muffin tin with cupcake liners or grease each cup thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until fully combined for an even distribution of leavening and spices.
- Mix Wet Ingredients: In a separate bowl, blend the pumpkin puree, vegetable oil, eggs, and milk until the mixture is smooth and uniform.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently fold them together until just combined, taking care not to overmix to keep muffins tender.
- Add Optional Ingredients: Fold in chopped nuts or dried cranberries/chocolate chips if using to add texture and flavor.
- Fill Muffin Cups: Spoon the batter into each muffin cup, filling about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 18-22 minutes, until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely.
- Serve: Enjoy the muffins warm or at room temperature, perfect for a cozy breakfast or snack.
Notes
- For a dairy-free version, substitute milk with almond or oat milk.
- To make the muffins vegan, replace eggs with flax eggs and use oil accordingly.
- Optional nuts and dried fruits add texture but can be omitted for simplicity.
- These muffins freeze well; store in an airtight container for up to 3 months.
- Check doneness with a toothpick to avoid overbaking and ensure moist muffins.
