Pumpkin Muffins Recipe
Pumpkin has been a staple ingredient in American cuisine since the early colonial days. Native Americans used pumpkins in a variety of dishes, and European settlers adopted this ingredient for pies, breads, and eventually muffins.
Equipment
- Mixing bowls
- Whisk
- Muffin tin
- Paper liners (optional)
- Cooling rack
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger (optional)
- ½ teaspoon vanilla extract
- ½ cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat and PreparePreheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners, or grease the cups if not using liners.
- Mix Dry IngredientsIn a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger (if using).
- Combine Wet IngredientsIn another bowl, combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract.
- Whisk until the mixture is smooth and well-blended.
- Combine Wet and Dry MixturesGradually add the dry ingredients to the wet ingredients. Use a spatula to gently fold them together until just combined.
- If desired, fold in the chopped nuts or chocolate chips at this stage. Avoid overmixing to keep the muffins fluffy.
- Fill and BakeDivide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and ServeAllow the muffins to cool in the pan for a few minutes, then transfer them to a cooling rack to cool completely.
- Serve warm or at room temperature, and enjoy!