Spiced Moist Pumpkin Muffins

These Spiced Moist Pumpkin Muffins are soft, flavorful, and easy to make, perfect for breakfast or a snack any time of the year.

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Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Baking Recipes, Easy Muffins, fall recipes, Moist Muffins, Pumpkin Muffins

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: muffins

Calories: 200kcal

Ingredients

Dry Ingredients

1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon salt

Wet Ingredients

2 eggs lightly beaten
1 can pumpkin puree (15 ounces)
1/2 cup vegetable oil
1/4 cup orange juice
1 teaspoon vanilla extract

Instructions

Preparation

Preheat your oven to 375°F (190°C). If you have paper liners, place them into a 12-count muffin pan. If not, grease the pan with non-stick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
In a separate bowl, beat the eggs lightly. Add the pumpkin puree, vegetable oil, orange juice, and vanilla extract, and stir until combined.
Gradually add the dry ingredients to the wet ingredients, using a spatula to fold them gently. Do not overmix.
Using a spoon or an ice cream scoop, fill each muffin cup with batter, aiming to fill them about 3/4 full.

Baking

Bake in the preheated oven for 20-25 minutes, checking with a toothpick to ensure they are done.
Once baked, allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a twist, add dried cranberries or raisins, or substitute half of the vegetable oil with applesauce for a healthier option. Serve warm or at room temperature with butter or powdered sugar.

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