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Pumpkin Muffins

a top down image of pumpkin muffins on a wire cooling rack
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These no-fail Pumpkin Muffins are moist, spicy and a family favourite for fall. This recipe makes 12 delicious muffins.

Ingredients

Units Scale
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/3 cup milk (2% or whole milk)
  • 1/2 tsp vanilla extract
  • 6 tbsp butter
  • 1 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 cup pumpkin purée (pure pumpkin)
  • 1/3 cup raisins (optional)
  • 1/4 cup crushed pepitas / pumpkin seeds (optional)

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Line a muffin pan with 12 paper liners. Set aside.
  3. In a large bowl whisk together the flour, baking soda, baking powder, salt and spices.
  4. In a measuring cup stir together the milk and vanilla. Set aside.
  5. Using an electric mixer, cream the butter and sugars together until creamy. You will have to scrape the bowl several times.
  6. Add the eggs, one at a time, to the butter/sugar mix.
  7. Then add the pumpkin purée to the egg/butter/sugar mix. Combine.
  8. Add the dry ingredients to the wet ingredients, alternating with the milk.
  9. Fold in the raisins.
  10. Add the batter to the prepared muffin tin, evenly distributing the batter between the 12 cups.
  11. If you’re adding crushed pumpkin seeds to the top, sprinkle them on now.
  12. Bake for about 20 – 25 minutes. They are done when a toothpick inserted into the centre of the muffins comes out clean.
  13. Let cool on a wire rack.
  14. Enjoy!

Find it online: https://aprettylifeinthesuburbs.com/pumpkin-muffins/