Embrace the cozy flavors of fall with these Spiced Harvest Pumpkin Muffins. Infused with aromatic spices and a hint of sweetness, they make the perfect treat for a crisp autumn morning.
All-purpose flour provides the structure needed for these muffins. Granulated sugar and light brown sugar work together to give sweetness and a hint of molasses flavor. Baking soda acts as the leavening agent, helping the muffins to rise nicely. A pinch of salt enhances all the other flavors, while ground cinnamon, nutmeg, and ginger bring warmth and spice that scream "fall." The star of the show, canned pumpkin puree, provides moisture and earthy flavor. Vegetable oil ensures the muffins stay moist, while eggs offer richness and structure. A splash of vanilla extract adds a sweet aroma, and water helps to bring everything together. Finally, chopped walnuts are an optional addition for texture and nutty flavor.
These muffins are delightful on their own but try serving them with a dollop of whipped cream cheese for a touch of tang. Or pair them with a chai latte to enhance the spicy notes.
Begin by preheating your oven to 350°F (175°C). This ensures the oven is ready by the time your batter is mixed. Line a 12-cup muffin tin with paper liners to prevent sticking and make cleanup a breeze.
In a large bowl, whisk together the dry ingredients: flour, both sugars, baking soda, salt, and the trio of spices. This step ensures even distribution of ingredients, making sure each bite is packed with flavor.
In a separate bowl, whisk together the wet ingredients: pumpkin puree, vegetable oil, eggs, water, and vanilla extract. Mixing these separately before adding to the dry ingredients helps prevent overmixing later on.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to keep the muffins tender. If you're including walnuts, fold them in gently at this point.
Spoon the batter evenly into the muffin cups, filling each about two-thirds full. This gives them room to rise without overflowing.
Bake for 20-25 minutes. They're done when a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely. This helps them set and makes them easier to handle.
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