Pumpkin Muffins
These pumpkin muffins are incredibly moist, perfectly spiced, and delightfully soft. These are less sweet, making them ideal for any time of day during the autumn season. Feel free to mix in chocolate chips for a pumpkin-chocolate twist.
Ingredients
- 1 and 3/4 cups 219g all-purpose flour (spooned & leveled)
- 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 120ml vegetable oil (or melted coconut oil)
- 1/2 cup 100g granulated sugar
- 1/3 cup 67g packed light or dark brown sugar
- 1 and 1/2 cups 340g canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/4 cup 60ml milk (dairy or nondairy)
Instructions
- Set your oven to 425°F (218°C). Prepare a 12-cup muffin tin by spraying it with nonstick spray or lining it with cupcake liners.
- In a spacious bowl, combine the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt by whisking them together until well mixed. Set this mixture aside.
- In a medium bowl, mix the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until well blended. Pour this mixture into the bowl with the dry ingredients, and gently fold everything together until just combined, ensuring no flour streaks remain.
- Distribute the batter into the liners, filling each one to the brim.
- Bake the muffins at 425°F (218°C) for 5 minutes. Without opening the oven, lower the 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. The total baking time is approximately 21–22 minutes. Let the muffins cool in the pan for 5 minutes before serving.
- Seal the muffins well and keep them at room temperature for up to a week.