Description
Indulge in the warmth of fall with these Spiced Baked Pumpkin Muffins. Perfectly moist and bursting with flavors of cinnamon, nutmeg, and ginger, these delightful treats are ideal for breakfast, snacks, or even dessert. With a simple preparation process, you can whip up a batch in no time. Enjoy them on a crisp autumn morning or share them at gatherings; they’re sure to impress friends and family alike. Plus, packed with pumpkin puree, these muffins offer a nutritious twist that satisfies your sweet cravings without guilt.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 ounces) pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, and spices until well combined.
- In another bowl, beat the eggs and then mix in pumpkin puree, vegetable oil, orange juice, and vanilla extract until smooth.
- Gradually fold the wet ingredients into the dry mixture using a rubber spatula until just combined.
- Fill each muffin cup about two-thirds full with batter.
- Bake for 18-22 minutes or until a toothpick inserted comes out clean.
- Let muffins cool in the tin for five minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg