Moist Pumpkin Muffins
Soft, moist, and packed with warm fall flavors, these pumpkin muffins are the perfect treat for autumn mornings, a quick snack, or a festive dessert alternative.
Equipment
- Muffin Tin
- Mixing bowls
- Whisk
Ingredients
Dry Ingredients
- 1 ½ cups whole wheat or all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- ¼ tsp salt
Wet Ingredients
- 1 cup pumpkin puree fresh or canned
- ½ cup honey or maple syrup for natural sweetness
- 2 eggs
- ½ cup milk or dairy-free alternative
- ⅓ cup coconut oil or melted butter
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a separate bowl, combine the pumpkin puree, eggs, honey or maple syrup, milk, coconut oil or melted butter, and vanilla extract. Whisk until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins light and fluffy.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Notes
For a richer flavor, try adding chocolate chips, chopped walnuts, or dried cranberries to the batter. Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.