Pumpkin Bread Muffins
Equipment
- 1 muffin tin
- 12 paper liners
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
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
- 1/4 teaspoon ground cloves
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a medium mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs to the sugar mixture and whisk until smooth.
- Stir in the pumpkin puree, milk, and vanilla extract into the wet mixture.
- Gradually fold the wet ingredients into the dry ingredients until just combined.
- Divide the batter evenly among the prepared muffin cups.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes.
- Transfer the muffins to a wire rack to cool completely for an additional 5 minutes before serving.
Notes
When mixing the wet and dry ingredients, be careful not to overmix to ensure the muffins remain tender and fluffy. If you prefer a sweeter muffin, you can add a sprinkle of sugar on top before baking. For added texture, consider incorporating nuts or chocolate chips into the batter.
Tried this recipe?Let us know how it was!