Pumpkin Muffins
Delicious and fluffy pumpkin muffins infused with warm spices, perfect for autumn gatherings or cozy mornings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Provides structure and base texture.
- 1 teaspoon ground cinnamon Adds warmth and sweetness.
- 1 teaspoon baking powder Leavening agent for rise.
- 1 teaspoon baking soda Offers additional lift.
- 1/2 teaspoon salt Enhances overall flavors.
- 1/4 teaspoon nutmeg Introduces a sweet and nutty flavor.
- 1/4 teaspoon cloves Adds warm richness.
Wet Ingredients
- 1/2 cup brown sugar Contributes moisture and deep sweetness.
- 1/2 cup granulated sugar Provides additional sweetness.
- 1/2 cup vegetable oil Keeps muffins moist.
- 2 large eggs Binds and creates structure.
- 1/2 cup sour cream or plain yogurt Adds richness and moisture.
- 1 cup pumpkin puree Star ingredient for flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Line a muffin tin with paper liners and lightly spray them with baking spray.
Mixing Dry Ingredients
- In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves.
Mixing Wet Ingredients
- In a stand mixer, blend brown sugar, granulated sugar, and vegetable oil until smooth.
- Add eggs and mix until incorporated.
- Stir in sour cream and pumpkin puree until well combined.
Combining Ingredients
- Gradually add dry ingredients to the wet mixture until just combined; avoid overmixing.
Baking
- Scoop the batter into the prepared muffin liners, filling each about 3/4 full.
- Bake for 20-22 minutes or until a toothpick comes out clean.
Cooling
- Let the muffins cool in the tin for 10 minutes before transferring to a wire rack.
Notes
Use room temperature ingredients for best results. Avoid overmixing to ensure fluffy muffins. Experiment with mix-ins like chocolate chips or nuts.