Pumpkin Muffins
User Reviews
5
Pumpkin Muffins
Description
The Pumpkin Muffins recipe blends all-purpose flour with baking powder and soda for leavening, along with ground cinnamon, nutmeg, and ginger to provide warm autumnal spices. Granulated sugar adds sweetness balanced by pumpkin puree and apple juice, which contribute moisture and softness. Eggs and vegetable oil bind the batter and help achieve a tender crumb.
Mixing the dry and wet ingredients separately before folding together ensures even distribution without overmixing. Baking at 350°F results in muffins that are cooked through with a light texture, confirmed by the toothpick test. Cooling before storing in an airtight container keeps them moist.
These muffins serve well as a snack or breakfast treat. They can be made into cupcakes by doubling the recipe and topping with cream cheese frosting for added richness. The optional substitution of applesauce for some vegetable oil offers a slight variation in moisture and texture.
Substitute 1/4 cup applesauce for 1/4 cup oil for a slightly lighter muffin.This recipe doubles well to make cupcakes, which can be topped with cream cheese frosting.
Ingredients
- 1 1/2 cups (212g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 1/4 cups (255g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 1 cup (244g) pumpkin canned
- 2 egg large
- 1/4 cup (60ml) apple juice or water
Instructions
- Preheat oven to 350 degrees. 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 20 seconds. Make a well in center of mixture and set aside.
- In a separate mixing bowl whisk together sugar, oil, pumpkin, eggs, and apple juice until well blended.
- Pour pumpkin mixture into flour mixture and fold with a rubber spatula just until combined.
- Divide batter among prepared muffin cups filling each nearly full.
- Bake in preheated oven until toothpick inserted into the center comes out clean, about 20 - 25 minutes.
- Let cool in muffin pan several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
Notes
- You can replace 1/4 cup of the vegetable oil with applesauce for a different texture.
- These muffins can be made into cupcakes by doubling the recipe and adding cream cheese frosting.
User Reviews
Overall Rating
5
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