Perfect Pumpkin Muffins
HB-17997 · Hand-built original · American
Pumpkin purée and a four-spice blend give these muffins a soft, light crumb deep with autumn flavour. They stir together in two bowls and bake in just over twenty minutes.
AmericanBreakfast, Snack30 minServes 12277 kcalVegetarianDiabeticRenal
Main ingredient: flour
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:12quantities adjust to match
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 (15-ounce) can pumpkin
- ½ cup vegetable oil
- ¼ cup milk
Method
- Heat the oven to 375°F for the pumpkin muffins and line a 12-cup muffin tin with liners.
- Whisk the flour, baking soda, cinnamon, salt, nutmeg, ginger and cloves in a medium bowl.
- Whisk the granulated sugar, light brown sugar, eggs, canned pumpkin, vegetable oil and milk in a second medium bowl until the pumpkin mixture is smooth.
- Combine the flour bowl into the pumpkin bowl and mix only until the batter comes together.
- Fill every liner about three-quarters full with the spiced pumpkin batter.
- Bake the pumpkin muffins 20 to 22 minutes until a toothpick slipped into one comes out clean.
Prep: 10 min · Cook: 20 min · Total: 30 min
Nutrition (per serving, where published)
277 kcalCalories
3.3 gProtein
41.7 gCarbs
11.2 gFat
2 gSaturates
1 gFibre
9 gSugars
227 mgSodium
32 mgCholesterol
58 mgPotassium
31 mgCalcium
1.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data