Description
Achieve coffee-shop quality at home with these moist, perfectly risen pumpkin muffins. Using a clever two-temperature baking technique and a blend of warm seasonal spices, these muffins boast tall, bakery-style domed tops and a tender, flavorful crumb. Made with 100% pure pumpkin puree and a hint of ginger, they are the ultimate autumn treat that remains moist for days.
Ingredients
1 3/4 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 1/2 tsp pumpkin pie spice
1/4 tsp ground ginger
1/2 tsp fine sea salt
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup packed light or dark brown sugar
1 1/2 cups pumpkin puree
2 large eggs
1/4 cup milk
Instructions
Preheat your oven to 425°F (218°C).
Grease a 12-count muffin pan or line with paper liners.
In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt.
In a separate bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth.
Fold the dry ingredients into the wet ingredients until just combined; do not overmix.
Divide the batter evenly among the 12 muffin cups.
Bake at 425°F for 5 minutes, then leave the muffins in the oven and reduce heat to 350°F.
Continue baking for another 17 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Ensure you measure flour by spooning it into the cup and leveling it off to avoid dense muffins. Do not use pumpkin pie filling; ensure you are using 100% pure pumpkin puree.
- Prep Time: 10
- Cook Time: 22
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 18g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg