Description
These moist and flavorful pumpkin muffins are a perfect fall treat, combining warm spices like cinnamon, ginger, and nutmeg with the rich taste of pumpkin. Easy to make and perfect for breakfast or a snack, these muffins have a tender crumb and are topped with a sprinkle of cinnamon and sugar for a delightful crunch.
Ingredients
Units
Scale
Dry Ingredients
- 1 2/3 cup (235 g) all-purpose flour
- 1 teaspoon (6 g) baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons (4 g) ground cinnamon, more for topping
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/2 teaspoon (2 g) kosher salt
Wet Ingredients
- 2 large eggs, at room temperature
- 1 cup (198 g) granulated sugar, more for topping
- 1/4 cup (49 g) packed dark brown sugar
- 1/2 cup (120 ml) vegetable oil
- 1 cup (229 g) canned pumpkin
- 1/4 cup (60 ml) whole milk
- 1/4 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 your oven to 350ºF (177ºC). Lightly grease a 12-cup muffin pan with cooking spray or vegetable oil, or line it 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. Use a whisk to mix everything thoroughly until well combined.
- Mix the Wet Ingredients: In a medium bowl, whisk the eggs, granulated sugar, and brown sugar until smooth and pale yellow, about one minute.
- Add the Oil: Slowly whisk the vegetable oil into the egg mixture until fully incorporated, about 30 seconds.
- Add the Pumpkin and Dairy: Whisk in the canned pumpkin, whole milk, sour cream, and vanilla extract into the egg mixture until smooth, approximately 30 seconds.
- Make the Batter: Add the wet egg mixture to the dry flour mixture. Gently fold with a spatula until just moistened; it’s okay if the batter is a bit lumpy and some flour spots remain. Avoid overmixing to keep the muffins tender.
- Portion the Muffins: Evenly distribute the batter among the muffin cups, using about ⅓ cup of batter per muffin. Sprinkle a little granulated sugar and cinnamon on top of each muffin to form a sweet topping.
- Bake: Bake in the preheated oven for 20 to 24 minutes. The muffins are done when a toothpick inserted in the center comes out clean or the internal temperature reaches 205 to 210°F (96 to 99ºC).
- Cool: Let the muffins cool in the pan for 5 minutes. Then carefully run a knife or spatula around the edges to loosen and transfer the muffins to a wire rack to cool completely.
Notes
- Do not overmix the batter to prevent dense muffins; a few lumps are okay.
- Using room temperature eggs helps achieve a smooth batter.
- For a dairy-free version, substitute milk and sour cream with plant-based alternatives.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freeze cooled muffins individually wrapped for up to 3 months; thaw before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
