Spiced Harvest Pumpkin Muffins

Delight in the warmth of autumn with these spiced pumpkin muffins, perfect for breakfast or an afternoon treat. Bursting with cinnamon and nutmeg, they offer a classic taste of fall.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 12

Ingredients

1 3/4 cups all-purpose flour

1 cup granulated sugar

1/2 cup packed light brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 cup canned pumpkin puree

1/2 cup vegetable oil

2 large eggs

1/4 cup water

1 teaspoon vanilla extract

1/2 cup chopped walnuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, and ginger.

3. In a separate bowl, combine the pumpkin puree, vegetable oil, eggs, water, and vanilla extract.

4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.

5. Fold in the chopped walnuts, if using, for added texture and flavor.

6. Evenly distribute the batter among the muffin cups, filling each about two-thirds full.

7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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

Storage

Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

Reheating

To reheat, warm muffins in a preheated oven at 300°F (150°C) for 5-10 minutes or microwave on high 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.