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Perfect Classic Pumpkin Muffins: 2 Moist Wonders

Classic pumpkin muffins
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Enjoy these classic pumpkin muffins, perfect for a cozy autumn treat. They’re moist, flavorful, and easy to make.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin, or line with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Add the pumpkin puree to the wet ingredients and mix until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture, you can add 1/4 cup of sour cream or plain yogurt to the batter.
  • To ensure a moist muffin, do not overmix the batter once the dry ingredients are added.
  • Fresh pumpkin puree can be used, but ensure it is well-drained to avoid excess moisture.
  • These muffins freeze well. Let them cool completely, then store in an airtight container.

Nutrition

Find it online: https://savorandpin.com/classic-pumpkin-muffins-recipe/