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Delicious Pumpkin Muffins

A rustic setting with freshly baked pumpkin muffins placed on a wooden slab. There are three muffins in the foreground, each topped with pumpkin seeds and one with a dusting of powdered sugar. Behind the muffins, there are three whole pumpkins of varying sizes, with one of them having a slightly damaged stem.
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Pumpkin Muffins are moist, pumpkin-spiced treats topped with a crunchy cinnamon streusel and finished with a sweet cinnamon maple glaze.

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 ¼ cups granulated sugar
  • ¼ cup milk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the tin with nonstick spray.
  • Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
  • Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, sugar, milk, and vanilla extract until smooth and well combined.
  • Blend Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring just until the batter comes together. Avoid overmixing.
  • Fill Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  • Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

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