Description
Deliciously moist and warmly spiced pumpkin muffins perfect for cozy breakfasts or snacks. These muffins feature a blend of aromatic spices, creamy pumpkin, and a tender crumb topped with a hint of cinnamon sugar.
Ingredients
Scale
Dry Ingredients
- 1 ⅔ cup (235 g) all-purpose flour
- 1 teaspoon (6 g) baking soda
- ½ teaspoon baking powder
- 2 teaspoons (4 g) ground cinnamon, more for topping
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ½ teaspoon (2 g) kosher salt
Wet Ingredients
- 2 large eggs, at room temperature
- 1 cup (198 g) granulated sugar, more for topping
- ¼ cup (49 g) packed dark brown sugar
- ½ cup (120 ml) vegetable oil
- 1 cup (229 g) canned pumpkin
- ¼ cup (60 ml) whole milk
- ¼ cup (52 g) sour cream
- 1 teaspoon (5 ml) pure vanilla extract
Instructions
- Heat the Oven: Set the oven rack to the center position and preheat to 350ºF (177ºC). Lightly grease a 12-cup muffin pan with cooking spray or vegetable oil, or line with paper liners. Set aside.
- Mix the Dry Ingredients: In a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Whisk thoroughly until combined.
- Mix the Wet Ingredients: In a medium bowl, whisk the eggs, granulated sugar, and brown sugar until smooth and pale yellow, about 1 minute.
- Add the Oil: Slowly whisk the vegetable oil into the egg mixture until completely mixed, about 30 seconds.
- Add the Pumpkin and Dairy: Whisk in the canned pumpkin, whole milk, sour cream, and vanilla extract until smooth, about 30 seconds.
- Make the Batter: Add the wet egg mixture to the dry flour mixture. Gently fold with a spatula until just moistened, leaving some lumps and flour spots; do not overmix to ensure tender muffins.
- Portion the Muffins: Evenly divide the batter among the muffin cups, about ⅓ cup per muffin. Sprinkle each with a mixture of granulated sugar and cinnamon for a sweet topping.
- Bake: Bake for 20 to 24 minutes at 350ºF (177ºC) until a toothpick inserted in the center comes out clean or internal temperature reaches 205 to 210ºF (96 to 99ºC).
- Cool: Let muffins rest in the pan for 5 minutes, then carefully loosen with a knife or spatula and transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to prevent dense muffins; slight lumps are okay.
- Use room temperature eggs for best mixing and texture.
- Adding sour cream keeps the muffins moist and tender.
- Check muffins towards the end of baking as oven temps can vary.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
