Description
Homemade pumpkin muffins offer a delightful blend of autumn spices and wholesome ingredients. Warm, comforting treats will satisfy sweet cravings while bringing seasonal charm to your kitchen table.
Ingredients
Scale
- 1.5 cups (340g) pumpkin puree, canned
- 2 large eggs
- 1.75 cups (219g) flour, all-purpose
- 0.5 cup (120ml) vegetable oil
- 0.5 cup (100g) sugar, granulated
- 0.33 cup (67g) brown sugar, light or dark
- 1 tsp baking soda
- 1.5 tsps cinnamon, ground
- 1.5 tsps pumpkin pie spice
- 0.25 tsp ginger, ground
- 0.5 tsp salt
- 0.25 cup (60ml) milk
Instructions
- Preparation: Coat a 12-cavity muffin tin with nonstick spray or cupcake liners, then heat the oven to a robust 425°F (218°C).
- Dry Ingredient Fusion: Whisk flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt in a medium bowl until uniformly blended.
- Wet Ingredient Emulsion: Vigorously mix vegetable oil, sugar, pumpkin puree, eggs, and milk in a large bowl until achieving a silky, homogeneous consistency.
- Batter Assembly: Delicately incorporate dry ingredients into wet mixture, using minimal strokes to maintain a tender, airy texture and prevent gluten development.
- Pan Filling: Distribute batter evenly across muffin cavities, ensuring each liner reaches the rim for optimal volume and aesthetic appeal.
- Baking Process: Position tin in the oven, first baking at 425°F (218°C) for 5 minutes to trigger rapid rising, then reduce temperature to 350°F (177°C) and continue baking for 16-17 minutes until a toothpick emerges completely clean.
- Cooling and Storage: Allow muffins to rest in the pan for 5 minutes, then transfer to a wire rack for complete cooling; store in an airtight container at room temperature for up to a week.
Notes
- Prevent Overmixing: Gently fold dry ingredients into wet ingredients to maintain a soft, tender muffin texture and avoid tough, dense results.
- High-Heat Baking Technique: Start at 425°F for 5 minutes to create a dramatic initial rise, then lower temperature to 350°F for even baking and perfect dome-like tops.
- Moisture Preservation: Store in an airtight container at room temperature to keep muffins fresh and soft for up to a week, preventing them from drying out.
- Toothpick Test Mastery: Always check doneness by inserting a toothpick into the center – it should come out completely clean, indicating fully baked muffins.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 194
- Sugar: 9g
- Sodium: 155mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 37mg