Pumpkin muffins are a delicious treat, especially during the fall season when pumpkin flavors are popular. They are moist, flavorful, and perfect for breakfast or as a snack. Here’s a simple recipe to make pumpkin muffins:
Ingredients:
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup milk
- 1 teaspoon vanilla extract
Optional Streusel Topping (if desired):
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter, cut into small pieces
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Instructions:
1. Preheat the Oven and Prepare the Muffin Pan:
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups with cooking spray.
2. Mix Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. Prepare Wet Ingredients:
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Add the eggs, one at a time, whisking well after each addition.
- Stir in the pumpkin puree, milk, and vanilla extract until smooth.
4. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
5. Fill Muffin Cups:
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Optional Streusel Topping:
- If using the streusel topping, combine the flour, granulated sugar, brown sugar, and cinnamon in a small bowl.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over each muffin.
7. Bake the Muffins:
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- If using the streusel topping, check for doneness by testing the muffin itself, as the streusel may remain slightly soft.
8. Cool and Serve:
- Remove the muffins from the oven and let them cool in the pan for 5 minutes.
- Transfer the muffins to a wire rack to cool completely, or enjoy them warm.
Tips:
Storage:** Store leftover pumpkin muffins in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage; thaw overnight in the refrigerator and reheat if desired.
Additions:** You can add chopped nuts (like pecans or walnuts), raisins, or chocolate chips to the batter for extra flavor and texture.
Variations:** For a healthier option, you can substitute part of the all-purpose flour with whole wheat flour or oat flour. You can also reduce the sugar slightly if you prefer less sweetness.
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These pumpkin muffins are moist, aromatic, and perfect for enjoying with a cup of coffee or tea. Whether you top them with streusel or enjoy them plain, they are sure to be a hit during the pumpkin season or any time of the year!