Best Pumpkin Muffins
180kcal
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
Wet Ingredients
- 2 large eggs at room temperature
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup whole milk at room temperature
- 1 tsp vanilla extract
Equipment
- oven
- muffin tin
- spatula
Method
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
- In a separate bowl, beat the eggs lightly. Add the pumpkin puree, vegetable oil, milk, and vanilla extract, and whisk until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula until just combined, being careful not to overmix. The batter should be thick and slightly lumpy.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Calories180kcalCarbohydrates25gProtein3gFat8gCholesterol25mgSodium170mgPotassium80mgFiber1gSugar14gCalcium30mgIron1mg