Description
Make moist, flavorful pumpkin muffins with a bakery-style crumb at home.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 3/4 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a separate medium bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the pumpkin puree, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix. A few lumps are fine.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a streusel topping, mix 1/2 cup flour, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 3 tablespoons cold butter until crumbly. Sprinkle over the batter before baking.
- You can substitute half the vegetable oil with applesauce for a slightly lower fat content.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 25
- Sodium: 250
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Keywords: pumpkin muffins, bakery style, fall baking, spiced muffins, easy muffin recipe