Pumpkin Muffins with Ginger and Spice
Embrace the cozy flavors of autumn with these irresistibly moist Pumpkin Muffins with Ginger and Spice! Infused with the warm aromas of cinnamon, ginger, nutmeg, and cloves, these homemade muffins are made extra special with the addition of rich pumpkin puree and a hint of vanilla. Perfectly balanced with a duo of granulated and brown sugars, they deliver just the right amount of sweetness. Ideal for quick breakfasts, snack-time treats, or seasonal brunches, these muffins are incredibly easy to whip up in just 35 minutes. Serve them warm or at room temperature, and savor the comfort of fall in every bite. With keywords like “pumpkin muffins,” “fall spices,” and “easy pumpkin recipes,” this treat is destined to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 1.5 teaspoons ground cinnamon
- 0.75 teaspoons ground ginger
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 0.75 cups granulated sugar
- 0.5 cups brown sugar, packed
- 1 cups pumpkin puree
- 0.5 cups vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 0.25 cups milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
In another bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, vanilla extract, and milk. Whisk until the mixture is smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.9 g | 160% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2491 mg | 108% | |
| Total Carbohydrate | 438.9 g | 160% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 258.9 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 353 mg | 27% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1114 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
