Description
These easy pumpkin muffins are soft, moist, and warmly spiced with cinnamon, pumpkin pie spice, and ginger. They are less sweet than pumpkin crumb cake muffins, making them a delicious anytime fall treat. No mixer is needed, and chocolate chips can be added for an extra special touch.
Ingredients
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup (113 g/120 ml) vegetable oil or melted coconut oil
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed light or dark brown sugar
- 1 1/2 cups (340 g) canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/4 cup (60 ml) milk, dairy or nondairy
- Optional: 1 cup (180 g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners.
- In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt. Set aside.
- In a medium bowl, whisk together the vegetable oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until combined.
- Pour the wet ingredients into the dry ingredients and whisk just until combined and no flour pockets remain. Do not overmix. Fold in the chocolate chips, if using.
- Spoon the batter into the muffin liners, filling each one all the way to the top.
- Bake for 5 minutes at 425°F (218°C). Keeping the muffins in the oven, reduce the temperature to 350°F (177°C) and bake for another 16–17 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before serving.
- Cover tightly and store at room temperature for up to 1 week.
Notes
- Freezing: Freeze muffins for up to 3 months. Thaw overnight in the refrigerator and warm in the microwave if desired.
- Pumpkin pie spice: If you do not have pumpkin pie spice, use 1/4 teaspoon each of ground cloves, nutmeg, and allspice, plus 1/2 teaspoon ground ginger. Keep the additional 1 1/2 teaspoons of cinnamon called for in the recipe. The extra 1/4 teaspoon ginger is optional.
- Reducing sugar or oil: You can slightly reduce either ingredient, but the muffins may be less moist and tender. You can replace some of the oil with applesauce or substitute coconut sugar for some or all of the sugars.
- Other add-ins: Replace the chocolate chips with 1 cup (about 130 g) chopped pecans or walnuts, or 3/4 cup (about 105 g) dried cranberries.
- Mini muffins: Make about 30 mini muffins. Fill the liners to the top and bake at 350°F (177°C) for 11–13 minutes, or until a toothpick inserted in the center comes out clean. Skip the initial high-temperature bake.
- Why start at a high temperature? Baking for the first 5 minutes at 425°F helps the muffin tops rise quickly. Lowering the temperature afterward allows the centers to finish baking while keeping the tops tall.
- Whole milk is recommended, but dairy or nondairy milk can be used.
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Category: Breakfast, Muffins
- Method: Bake
- Cuisine: American