Description
These Moist Pumpkin Muffins are soft, flavorful, and perfect for fall. With a blend of cinnamon, ginger, and nutmeg, they offer a warm and comforting taste.
Ingredients
2 cups all-purpose flour
1 ½ tsp baking soda
1 ½ tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
1 ½ cups pumpkin puree
1 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs
½ cup vegetable oil
¼ cup milk
1 tsp vanilla extract
For the Streusel Topping (Optional but Highly Recommended):
¼ cup brown sugar
2 tbsp all-purpose flour
1 tbsp cold butter, cubed
½ tsp cinnamon
Instructions
1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease them thoroughly.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, eggs, oil, milk, and vanilla until completely smooth and well combined.
4. Gently fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined and no dry streaks remain.
5. In a small bowl, combine all the streusel ingredients. Use your fingers to pinch the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
6. Divide the batter evenly among the 12 muffin cups. They should be quite full. Generously sprinkle the streusel topping over each one.
7. Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store cooled muffins in an airtight container at room temperature for up to 3 days.
For longer storage, freeze them for up to 3 months. To reheat, microwave frozen muffins for 10 seconds or bake at 350°F (175°C) for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 264 kcal per muffin
- Sugar: 21 g per muffin
- Sodium: 271 mg per muffin
- Fat: 11.3 g per muffin
- Saturated Fat: 2.8 g per muffin
- Unsaturated Fat: 5.6 g per muffin
- Trans Fat: 0.03 g per muffin
- Carbohydrates: 37.5 g per muffin
- Fiber: 1.1 g per muffin
- Protein: 3.9 g per muffin
- Cholesterol: 42.4 mg per muffin