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Classic Pumpkin Muffins: 2 Moist Bites

Classic pumpkin muffins
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Whip up these delightful classic pumpkin muffins, perfect for a cozy morning or afternoon treat. Infused with warm spices and a hint of sweetness, they’re sure to become a favorite.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (canned or fresh)
  • 1/4 cup milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
  3. In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate small bowl, whisk together the pumpkin puree and milk.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture, you can add 1/4 cup of sour cream or plain yogurt to the batter.
  • Add chopped nuts like walnuts or pecans to the batter for added texture.
  • A sprinkle of turbinado sugar on top before baking adds a lovely crunch.

Nutrition

Find it online: https://sundayflavor.com/classic-pumpkin-muffins-recipe/