Pumpkin Muffins
These pumpkin muffins are moist, tender, and subtly sweet, with warm cinnamon and spice notes that evoke cozy mornings. They are made by mixing pumpkin, spices, and wet ingredients, then folding in dry components before baking to golden perfection, resulting in a fluffy, slightly sticky texture that’s perfect for sharing or enjoying on your own.
Equipment
- Mixing bowls
- Whisk and spatula
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup brown sugar packed
- 1/2 cup vegetable oil
- 2 eggs large
- 1 cup canned pumpkin pureed
- 1/2 cup buttermilk or yogurt with lemon
- 1 ½ teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 ½ teaspoons baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease it well.
- In a large mixing bowl, whisk together the pumpkin, brown sugar, vegetable oil, and eggs until the mixture is smooth, glossy, and fragrant—about 2 minutes.
- In a separate bowl, sift together the flour, spices, baking soda, and salt to combine evenly.
- Gradually add the dry mixture to the wet ingredients, folding gently with a spatula until just combined. Lumps are okay—don't overmix, or the muffins might be dense.
- Spoon the batter into the prepared muffin cups, filling each about three-quarters full. You should see a slight doming on top of each muffin.
- Bake in the preheated oven for 20 to 25 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them rest in the tin for about 5 minutes, then transfer to a wire rack to cool slightly. They’re best enjoyed warm or at room temperature.