If you are craving a cozy and delicious treat, these Pumpkin Spice Muffins are the perfect choice. Bursting with warm spices and the comforting flavor of pumpkin, they make an ideal snack or breakfast option. Not only are they incredibly tasty, but they are also quick and easy to make. Whether you are enjoying them with a cup of coffee or packing them in a lunchbox, these muffins will surely become a fall favorite.
Tips to Make the Pumpkin Spice Muffins Recipe:
1. Use Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, for this recipe. Pumpkin puree gives the muffins their distinctive flavor and adds moisture.
2. Measure Spices Carefully: To get the perfect balance of flavors, measure your ground cinnamon, nutmeg, ginger, and cloves precisely. Overdoing any of these spices can overpower the muffins.
3. Don’t Overmix: When combining the wet and dry ingredients, mix just until they are combined. Overmixing can make the muffins dense and tough instead of light and fluffy.
4. Check for Doneness: Insert a toothpick into the center of a muffin to check if it’s done. If it comes out clean or with a few crumbs, the muffins are ready. Avoid over-baking as it can make the muffins dry.
With these tips, you’ll be able to bake the perfect batch of Pumpkin Spice Muffins every time. Enjoy their delightful taste and the wonderful aroma that will fill your kitchen!
How to Make Pumpkin Spice Muffins Recipe?
Pumpkin Spice Muffins Recipe
Equipment
- 1 Muffin tin For baking the muffins
- 1 Mixing bowl For mixing the ingredients
Ingredients
- 1 3/4 cups All-purpose flour
- 1 tsp Baking soda
- 2 tsp Pumpkin spice
- 1/2 tsp Salt
- 1/2 cup Vegetable oil
- 1 cup Pumpkin puree Canned or homemade
- 1 cup Granulated sugar
- 1/4 cup Brown sugar Packed
- 2 large Eggs
- 1 tsp Vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, baking soda, pumpkin spice, and salt.
- In another bowl, whisk together the oil, pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
