These pumpkin muffins are a delightful way to embrace the cozy flavors of fall. With a perfect balance of spices and a moist, tender crumb, they’re sure to become a seasonal favorite. Let’s get baking!
All-purpose flour gives structure to the muffins, creating a nice, soft crumb. Baking powder and baking soda work together to help the muffins rise beautifully. A pinch of salt enhances all the flavors.
The mix of cinnamon, nutmeg, ginger, and cloves brings that quintessential pumpkin spice warmth. Unsalted butter adds richness, while granulated sugar sweetens the deal.
Eggs provide structure and moisture, and pumpkin puree adds that lovely orange hue and natural sweetness. Finally, a splash of vanilla extract rounds out the flavors.
Optional chocolate chips or chopped nuts can be folded in for extra decadence or crunch.
These muffins are delicious on their own, but for a special treat, try topping them with a dollop of whipped cream or a smear of cream cheese. They also pair beautifully with a hot cup of chai tea or spiced apple cider.
Start by preheating your oven to 350°F (175°C). This ensures it's hot and ready when your batter is mixed. Grab a muffin tin and line it with paper liners to prevent sticking and make cleanup easier.
In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and all those fragrant spices. This helps distribute everything evenly so you don’t end up with pockets of baking soda or clumps of spice.
In a large bowl, combine the melted butter and sugar. Whisk until they’re well mixed. Then, add the eggs one at a time, whisking after each addition until smooth. Stir in the pumpkin puree and vanilla extract until everything is thoroughly combined.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay. If you're adding chocolate chips or nuts, fold them in gently now.
Divide the batter evenly among the muffin cups, filling each about 3/4 full. This gives them room to rise without overflowing. Pop them in the oven and bake for 18-20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. This helps them firm up a bit before you move them. Then, let them cool completely on the rack, or enjoy one warm if you can’t wait!
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