Pumpkin Muffins

Tender and moist pumpkin muffins spiced perfectly for a delightful treat. These muffins are perfect as a quick breakfast option or a scrumptious snack throughout the day. Customize them with chocolate chips or nuts for added flavor.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 12

Ingredients

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/4 tsp ground cloves

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 cup canned pumpkin puree

1 tsp vanilla extract

1/2 cup chocolate chips or chopped nuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

3. In a large bowl, combine melted butter and sugar. Whisk in the eggs, one at a time, until well incorporated.

4. Stir in the pumpkin puree and vanilla extract until smooth.

5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

6. If using, fold in the chocolate chips or nuts.

7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.

8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Storage

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Reheating

For best results, reheat muffins in a 300°F oven for 5-7 minutes or microwave for 15-20 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.