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Secret 1: The Pumpkin Muffins Everyone Asked the Recipe For

The Pumpkin Muffins Everyone Asked the Recipe For
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You asked for the recipe for these incredibly moist and perfectly spiced pumpkin muffins. We fixed the common pitfalls to bring you the foolproof version everyone keeps requesting. These are soft, flavorful, and guaranteed to be a seasonal hit.

Ingredients

  • All-purpose flour: 2 cups
  • Baking soda: 1 teaspoon
  • Baking powder: 1 teaspoon
  • Ground cinnamon: 1 teaspoon
  • Ground nutmeg: 1/2 teaspoon
  • Ground ginger: 1/2 teaspoon
  • Salt: 1/2 teaspoon
  • Granulated sugar: 1 cup
  • Light brown sugar, packed: 1/2 cup
  • Large eggs: 2
  • Vegetable oil: 1/2 cup
  • Pumpkin puree (not pumpkin pie filling): 1 cup
  • Vanilla extract: 1 teaspoon
  • Optional Topping: Coarse sugar for sprinkling

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk the granulated sugar and brown sugar together. Add the eggs one at a time, mixing well after each addition.
  4. Whisk in the vegetable oil, pumpkin puree, and vanilla extract until the wet ingredients are fully combined and smooth.
  5. Gradually add the dry ingredients to the wet ingredients. Mix only until just combined. Do not overmix the batter; a few streaks of flour are acceptable. Overmixing develops gluten, resulting in tough muffins.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Sprinkle the tops with coarse sugar, if using.
  7. Bake for 18 to 22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean or with moist crumbs attached.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use pure pumpkin puree, not canned pumpkin pie filling, for the best flavor and texture.
  • For maximum moisture, avoid overbaking. Check for doneness early.
  • Store leftover muffins in an airtight container at room temperature for up to three days.
  • If you like a stronger spice flavor, increase the cinnamon to 1 1/4 teaspoons.

Nutrition

Find it online: https://savorandpin.com/the-pumpkin-muffins-everyone-asked-recipe/