Pumpkin Muffins Recipe
Pumpkin has been a staple ingredient in baking for centuries, thanks to its versatility and natural sweetness. In North America, pumpkins were introduced to European settlers by Indigenous peoples, and the ingredient quickly became synonymous with fall dishes, especially in desserts.
Equipment
- Mixing bowls (one large and one medium)
- Measuring cups and spoons
- Whisk
- Spatula
- Muffin tin
- Paper muffin liners or non-stick spray
- Cooling rack
Ingredients
Dry Ingredients:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
Wet Ingredients:
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- ½ cup (120ml) vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 cup (200g) granulated sugar
- ¼ cup (50g) brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the OvenPreheat your oven to 375°F (190°C). Line your muffin tin with paper liners or grease it lightly to prevent sticking.
- Mix the Dry IngredientsIn a medium-sized bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk everything together to evenly distribute the spices.
- Prepare the Wet IngredientsIn a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth and creamy.
- Combine the Wet and Dry IngredientsGradually add the dry ingredients to the wet mixture. Gently fold the ingredients together with a spatula, being careful not to overmix. Stop as soon as you no longer see streaks of flour.
- Fill the Muffin TinSpoon the batter into the prepared muffin tin, filling each cup about ¾ full. This ensures the muffins rise perfectly without spilling over.
- Bake the MuffinsPlace the tin in the preheated oven and bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and ServeLet the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.