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
For an extra burst of flavor, consider adding a handful of chopped nuts or chocolate chips to the batter before baking. Ensure not to over-mix the batter to keep the muffins light and fluffy. If you prefer a less sweet muffin, you can reduce the sugar slightly without affecting the texture. For best results, use pure pumpkin puree rather than pumpkin pie filling, which contains added spices and sugars.
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