Pumpkin Muffins
Yield: 12 muffins
Calories: 256kcal
Easy to make pumpkin muffins loaded with bold spices! Usually, the tops are the star, but this recipe will have you devouring every crumb!
Ingredients
- 1 ⅔ cup (235 g) all-purpose flour
- 1 teaspoon (6 g) baking soda
- ½ teaspoon baking powder
- 2 teaspoons (4 g) ground cinnamon, more for topping
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ½ teaspoon (2 g) kosher salt
- 2 large eggs, at room temperature
- 1 cup (198 g) granulated sugar, more for topping
- ¼ cup (49 g) packed dark brown sugar
- ½ cup (120 ml) vegetable oil
- 1 cup (229 g) canned pumpkin
- ¼ cup (60 ml) whole milk
- ¼ cup (52 g) sour cream
- 1 teaspoon (5 ml) pure vanilla extract
Instructions
- Heat the Oven - Set the oven rack to the center position. Preheat to 350ºF (177ºC). Lightly grease a 12-cup muffin pan with cooking spray or vegetable oil, or add paper liners. Set aside.
- Mix the Dry Ingredients - In a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Thoroughly mix with a whisk until combined.
- Mix the Wet Ingredients - In a medium bowl, whisk the eggs, granulated sugar, and brown sugar until smooth and pale yellow, about 1 minute.
- Add the Oil - Slowly whisk in the vegetable oil into the egg mixture until completely mixed, about 30 seconds.
- Add the Pumpkin and Dairy - Whisk in pumpkin, whole milk, sour cream, and vanilla extract into the egg mixture until smooth, about 30 seconds.
- Make the Batter - Add the egg mixture to the flour mixture. Gently fold the flour mixture until just moistened, making sure to scrape the bottom with some lumps and flour spots remaining. Do not overmix the batter.
- Portion the Muffins - Evenly divide the muffin batter amongst the cups, about ⅓ cup per muffin. Sprinkle some granulated sugar and cinnamon on top of each muffin.
- Bake - Bake the muffins for about 20 to 24 minutes. A toothpick inserted in the center should come out clean, or the internal temperature reaches 205 to 210°F (96 to 99ºC).
- Cool - Let the pumpkin muffins sit in the pan for 5 minutes. Carefully run a knife or spatula along the sides of each muffin tin to remove. Transfer to a wire rack to cool.
Notes
- Spice Substitutes: Cinnamon, ginger, cloves, nutmeg, and allspice can be substituted for 3 1/4 teaspoons of pumpkin pie spice.
- Make it Dairy-Free: Use unsweetened cashew or almond milk instead of cow's milk. Use dairy-free sour cream or dairy-free yogurt.
- Make it Gluten-Free: Use gluten-free flour instead of wheat flour. I recommend Bob's Red Mill 1:1 baking flour.
- Storing: The pumpkin muffins can be stored in an airtight container for up to 3 days at room temperature.
- Freezing: Individually wrap each muffin in plastic wrap. Store in a resealable bag in the freezer for up to 1 month. To warm, wrap the muffin in a paper towel and reheat in the microwave on medium power for 60 to 90 seconds.
Nutrition
Calories: 256kcal | Carbohydrates: 37.02g | Protein: 3.23g | Fat: 11.15g | Saturated Fat: 8.35g | Cholesterol: 30.28mg | Sodium: 207.74mg | Potassium: 107.15mg | Fiber: 1.24g | Sugar: 22.29g | Vitamin A: 3255.13IU | Vitamin C: 0.86mg | Calcium: 37.4mg | Iron: 1.29mg
Recipe Link