Pumpkin Spice Muffins
Embrace the flavors of fall with these moist and aromatic pumpkin spice muffins. Combining sweet pumpkin puree with warm cinnamon, nutmeg, and ginger, they capture autumn in every bite. Ideal for breakfast or a cozy snack, these muffins are a seasonal treat you’ll want to make again and again.
Easily customize these muffins by adding chopped nuts or chocolate chips for extra texture and flavor. If you prefer a vegan option, substitute eggs with flax eggs and butter with coconut oil. These muffins also freeze well, making them great for meal prep.
Serve these delightful pumpkin spice muffins with a cup of spiced tea or hot cocoa. They’re perfect for holiday gatherings, brunches, or a simple weekday morning comfort.
How to Make It
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1
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
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2
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
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3
In another large bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
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4
Gradually add dry ingredients to the wet ingredients, mixing until just combined.
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5
Spoon the batter evenly into the prepared muffin tin.
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6
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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7
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Still hungry? Try one of these
Mapo Tofu (Sichuan Spicy Stir-Fry)
Spicy Sichuan-style mapo tofu with silken tofu and savory chili-bean sauce, ready in about 30 minutes for a bold weeknight dinner.