Description
These Homemade Pumpkin Muffins are perfect for cozy fall mornings, bursting with warm spices and the rich flavor of pumpkin. Moist and tender, they feature a delightful balance of sweetness, optional crunchy nuts, and burst of dried cranberries or chocolate chips, making them an ideal treat for breakfast or a comforting snack.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 0.5 teaspoon Ground Nutmeg
- 0.5 teaspoon Salt
Wet Ingredients
- 1 cup Pumpkin Puree
- 0.5 cup Vegetable Oil
- 2 large Eggs
- 0.25 cup Milk
Optional Add-ins
- 0.5 cup Chopped Nuts
- 0.5 cup Dried Cranberries or Chocolate Chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking the muffins evenly.
- Prepare Muffin Tin: Line a muffin tin with muffin liners or grease each cup to prevent sticking and make removal easy.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until all ingredients are evenly combined.
- Mix Wet Ingredients: In a separate bowl, combine the pumpkin puree, vegetable oil, eggs, and milk. Whisk until the mixture is smooth and uniform.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined, being careful not to overmix to keep muffins tender.
- Add Optional Mix-ins: If using, fold in the chopped nuts and dried cranberries or chocolate chips evenly through the batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake: Place the muffins in the preheated oven and bake for 18-22 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Cool Muffins: Remove muffins from the oven and let them cool in the pan for 5 minutes to set before transferring them to a wire rack to cool completely.
- Serve: Enjoy the pumpkin muffins warm or at room temperature as a delightful fall treat.
Notes
- Do not overmix batter to avoid tough muffins.
- Optional nuts and dried fruits can be substituted or omitted based on preference or dietary restrictions.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- You can substitute dairy milk with plant-based milk for a dairy-free version.
