Best Pumpkin Muffins
DescriptionThese muffins have all the qualities of a perfect muffin. Which include rounded top, appealing cinnamon flavor and all the fall aroma we love.
Ingredients
- 2 cups All purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp nutmeg
- ¼ tsp cloves
- 1 tsp cinnamon
- ½ tsp salt
- ½ cup brown sugar
- 2 large eggs
- ½ cup milk
- 15 ounces canned pumpkin puree (1 can)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 4 ounces dried cranberry (optional)
Instructions
- Preheat the oven to 350°F or 180°C.
- In a medium bowl, combine flour, baking powder,baking soda, brown sugar, cinnamon, cloves, nutmeg, and salt. Mix and set aside.
- In a separate bowl, whisk together eggs, milk,pumpkin puree, vegetable oil and vanilla extract .
- Add the pumpkin mixture to the flour mixture and mix until just combined. Do not over mix the batter since it might end up being tough and chewy. Any lumpys will disappear after baking.
- Add dried fruit if you are using. When using dried fruit, toss the fruit in flour and shake the excess off before adding to the batter. This will prevent the fruit from sinking to the bottom of the muffins when done.
- Use a large ice cream scoop or spoon and fill the muffin pans. The pans should be ¾ full to give the muffin a nice rounded top.
- Bake the muffins for 18-20 minutes or until a toothpick is inserted into the center of the muffins and comes out clean and dry. Remove them immediately to the cooling rack to cool completely. Serve and enjoy
Notes
If you want the muffins sweeter, increase the sugar quantity to ¾ cup. You can replace the dried cranberries with any fruit of your choice. You can also replace it with chocolate chips or nuts.
DID YOU MAKE THIS RECIPE?
Please let me know by leaving a comment below and tag me @theduchezkitchen on Instagram and #theduchezkitchen.
Nutrition
Calories: 100kcal
Tried this recipe?Let us know how it was!