Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon cloves
Wet Ingredients:
- 1 cup pumpkin puree (canned or homemade)
- ½ cup vegetable oil (or melted butter)
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins:
- 1 cup diced apples (Granny Smith, Honeycrisp, or Braeburn work best)
- ½ cup chopped walnuts or pecans (optional)
Instructions
Step 1: Prep Work
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
- In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Step 2: Combine Wet Ingredients
- In another bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.
Step 3: Mix the Batter
- Gradually fold the wet ingredients into the dry ingredients, mixing gently. Do not overmix; the batter should be thick but smooth.
- Fold in the diced apples and nuts (if using) until evenly distributed.
Step 4: Fill the Muffin Cups
- Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
Step 5: Bake and Cool
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Apple Prep: Peel the apples for a softer texture or leave the skins on for added texture and nutrients.
- Homemade Pumpkin Puree: If using homemade, ensure it’s well-blended and not too watery.
- Spice Adjustment: Feel free to adjust the spices to your taste—add more cinnamon for extra warmth or a pinch of allspice for complexity.
- Mix-ins: Add dried cranberries, chocolate chips, or shredded coconut for a creative twist.