Pumpkin Muffins
User Reviews
5
Pumpkin Muffins
Description
The batter combines all-purpose flour with pumpkin pie spice, baking soda and powder, salt, pumpkin puree, sugars, oil, milk, eggs, and vanilla. Mixing wet ingredients separately and folding them into dry ingredients minimizes gluten development, yielding a tender crumb. The initial high heat briefly helps the muffins rise quickly and form a domed top. Baking at a lower temperature finishes cooking without overbrowning.
The pumpkin flavor is supported by the warm spices, creating an autumnal treat that is soft and moist inside with a delicate texture. The muffins hold their shape well and have a subtle sweetness suitable for breakfast or snacks.
These muffins can be enhanced with optional add-ins like chocolate chips or a streusel topping for texture contrast. Using paper liners prevents sticking and helps with even baking.
Room temperature ingredients are recommended for better mixing, and proper measuring of flour helps avoid dryness. Cooling completely before storing preserves texture and flavor.
Ingredients
- 1½ cups all-purpose flour (180g)
- 2½ teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1¼ cup pumpkin 280g, puree
- ½ cup light brown sugar 110g, packed
- ½ cup granulated sugar (100g)
- ½ cup vegetable oil (120mL)
- ¼ cup milk 60mL, whole
- 2 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425°F. Line a muffin pan with paper cupcake liners.
- In a large bowl, combine the flour, spices, baking powder, baking soda, and salt, then whisk together until combined.
- In a medium bowl, whisk together the oil, milk, eggs, vanilla, and granulated and brown sugars. Add in the pumpkin puree and whisk until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined. Divide the batter among the paper liners, filling each one about three-quarters full.
- Bake for 5 minutes. Reduce the oven temperature to 350°F and bake for an additional 15 min or until a wooden pick inserted in the center comes out clean. Remove the muffins from the pan and let cool completely on a wire rack.
Notes
- Measure flour by weight for best results; too much flour can make muffins dry.
- Use room temperature eggs and milk to ensure even mixing and batter consistency.
- Mix wet and dry ingredients just until combined to avoid dense muffins.
- Optional: add ½ to ⅔ cup chocolate chips for extra sweetness.
- Consider a streusel topping for added texture; a blueberry muffin streusel works well.
- Use paper liners to prevent sticking and ease removal.
- Start with a high oven temperature to promote rise and a bakery-style appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 224mg | 9% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 4026IU | 81% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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