Pumpkin Muffins
Pumpkin muffins are a great choice for a cozy fall morning, especially when enjoyed with a cup of warm cider. These homemade muffins are packed with delicious autumn spices and a lot of pumpkin flavor. They're incredibly tender and simply irresistible.
Servings 12
Ingredients
- 1 1/2 cups all-purpose flour 212g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 1/4 cups granulated sugar 255g
- 1/2 cup vegetable oil 120ml
- 1 cup canned pumpkin 244g
- 2 large eggs
- 1/4 cup apple juice or water 60ml
Instructions
- Preheat your oven to 350 degrees and line a 12-cup muffin pan with paper liners.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger for about 20 seconds. Create a well in the center of this mixture and set it aside.
- In a separate mixing bowl, whisk together sugar, oil, pumpkin, eggs, and apple juice until everything is well blended.
- Pour the pumpkin mixture into the well you made in the flour mixture and fold them together using a rubber spatula until just combined.
- Divide the batter among the prepared muffin cups, filling each one nearly full.
- Bake in the preheated oven for approximately 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the muffin pan for a few minutes, then transfer them to a wire rack to cool completely. Store them in an airtight container.
Notes
- Substitute for Oil: You can use 1/4 cup of applesauce and 1/4 cup of vegetable oil if you prefer.
- Turning Into Cupcakes: These muffins work great as cupcakes too! Consider topping them with cream cheese frosting for a delightful treat. Enjoy!