Imagine the warm aroma of spices filling your kitchen as you bake these moist pumpkin muffins.
There’s something incredibly comforting about their golden tops, perfect for cozy mornings.
This simple recipe combines the earthy flavors of cinnamon, nutmeg, and cloves with the richness of pumpkin, resulting in a delightful treat that’s both easy and indulgent.
As the muffins transform in the oven, anticipation builds.
Let’s bring these comforting treats to life!
Kitchen Tools Required
- 1 Muffin tin (12-cup)
- 1 Large mixing bowl
- 1 Medium mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cup set
- 1 Measuring spoon set
- 1 Cooling rack
Ingredients
- 1 cup All-purpose flour
- 1 cup Whole wheat flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground cloves
- 1 cup Canned pumpkin puree
- 1/2 cup Brown sugar, packed
- 1/2 cup Granulated sugar
- 1/2 cup Vegetable oil
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1/4 cup Milk
Cook & Prep Time
To efficiently manage your time while preparing Moist Pumpkin Muffins, follow this timeline:
- Preparation Phase (Total: 15 minutes)
- 0-2 minutes: Gather all ingredients and equipment.
- 2-5 minutes: Preheat your oven to 350°F (175°C).
- 5-10 minutes: Line the 12-cup muffin tin with paper liners.
- 10-12 minutes: In a large mixing bowl, whisk together the dry ingredients (all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves).
- 12-15 minutes: In a separate medium mixing bowl, combine the wet ingredients (pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, vanilla extract, milk).
- Mixing Phase (Total: 5 minutes)
- 15-20 minutes: Gradually add the wet mixture to the dry mixture, stirring with a rubber spatula until just combined.
- Baking Phase (Total: 25 minutes)
- 20-22 minutes: Divide the batter evenly among the prepared muffin cups.
- 22-47 minutes: Bake the muffins in the preheated oven for 22-25 minutes.
- Cooling Phase (Total: 10 minutes)
- 47-52 minutes: Allow the muffins to cool in the tin for 5 minutes.
- 52-57 minutes: Transfer the muffins to a cooling rack to cool completely.
- Reading and Planning (Optional: 5 minutes)
- Take a few minutes before starting to read through the instructions and tips, ensuring you understand each step for smooth execution.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
In a separate medium mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, vanilla extract, and milk.
Gradually add the wet mixture to the dry mixture, stirring with a rubber spatula until just combined.
Divide the batter evenly among the prepared muffin cups.
Bake the muffins in the preheated oven for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
Serving Tips
- Whipped Cream or Frosting: Top the muffins with a dollop of whipped cream or a drizzle of cream cheese frosting for added sweetness and creaminess.
- Warm Butter: Serve with a pat of warm butter that melts into the muffin, enhancing its rich, moist texture.
- Honey or Maple Syrup: Drizzle with a bit of honey or maple syrup for a touch of natural sweetness that complements the spices.
- Fruit Compote: Pair with a side of fruit compote, like apple or berry, for a fresh and fruity contrast.
- Yogurt or Ice Cream: Accompany with a scoop of yogurt or vanilla ice cream for a cool and creamy balance to the spiced muffin.
Storage
To store moist pumpkin muffins, place them in an airtight container at room temperature for up to 3 days.
Refrigerate for up to a week to maintain freshness.
Freezing
To freeze moist pumpkin muffins, let them cool completely.
Then, individually wrap each muffin in plastic wrap.
Place them in an airtight container or freezer bag.
Freeze for up to three months.
Reheating
To reheat moist pumpkin muffins, wrap them in a damp paper towel and microwave for 15-20 seconds.
Alternatively, warm them in a preheated oven at 300°F for 5-10 minutes.
Final Thoughts
These moist pumpkin muffins are a delightful treat for the fall season.
With their aromatic spices and rich pumpkin flavor, they make a perfect addition to any dessert table.
Plus, the combination of all-purpose and whole wheat flour adds a hint of nuttiness and a boost of fiber.
Whether enjoyed as a snack or a dessert, these muffins are sure to impress.
For an extra touch, consider adding some chopped nuts or chocolate chips.
Remember to use pure pumpkin puree for the best results.
Enjoy these muffins with a cup of coffee or tea for a cozy experience.
Frequently Asked Questions
Can I Substitute the Vegetable Oil With Another Type of Oil?
Yes, you can substitute vegetable oil with equal amounts of coconut oil or melted butter. Verify the substitute is in liquid form for easy mixing. This might slightly alter the flavor and texture, but it’ll still work.
How Can I Make These Muffins Gluten-Free?
To make these muffins gluten-free, replace the all-purpose and whole wheat flour with 2 cups of gluten-free all-purpose flour blend. Guarantee your blend includes xanthan gum for structure. Mix as directed, monitoring texture and consistency.
What Is the Best Way to Prevent Muffins From Sticking to the Liners?
To prevent muffins from sticking to liners, use non-stick spray on the liners before filling them. Alternatively, choose parchment paper liners, which naturally resist sticking. Avoid overbaking, as this can cause muffins to adhere to liners.
Can I Use Fresh Pumpkin Instead of Canned Puree?
You can use fresh pumpkin instead of canned puree. Roast, peel, and puree the pumpkin, ensuring a smooth texture. Measure one cup of fresh puree, matching the canned measurement, and adjust moisture content if necessary for best results.
How Can I Adjust the Recipe for High Altitude Baking?
You’re baking at high altitude, so decrease baking soda to 3/4 teaspoon. Increase oven temperature to 375°F, reduce sugar by 1-2 tablespoons, and add 1-2 tablespoons of extra flour. Monitor baking time closely for doneness.
Moist Pumpkin Muffins
Equipment
- 1 Muffin tin (12-cup)
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cooling rack
Ingredients
- 1 cup All-purpose flour
- 1 cup Whole wheat flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground cloves
- 1 cup Canned pumpkin puree
- 1/2 cup Brown sugar packed
- 1/2 cup Granulated sugar
- 1/2 cup Vegetable oil
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1/4 cup Milk
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate medium mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, vanilla extract, and milk.
- Gradually add the wet mixture to the dry mixture, stirring with a rubber spatula until just combined.
- Divide the batter evenly among the prepared muffin cups.
- Bake the muffins in the preheated oven for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
