Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉
Pumpkin muffins, made from scratch, are the perfect gift for fall and on vacation. Nothing beats the aroma of pumpkin spices that come from your kitchen. This version of pumpkin muffins is a classic you will want to make all year round: a little flavor and all good!
How are pumpkin muffins made?
Using the muffin method, of course!
- Sift the dry ingredients together in a bowl.
- Mix the wet ingredients in another bowl.
- Then combine the two!
The most important detail when making muffins is not to mix the dough too much. Over-mixing produces a bun that will be dense and tough. Lightly mixing the dry ingredients with the wet ingredients creates a bagel with a slightly coarse but tender crumb.
What is pumpkin spice?
This is what gives these muffins their warm flavor. Ground spices are a combination of cinnamon, ginger, allspice, nutmeg, and cloves. You can find this spice mix at grocery stores in the spice aisle, usually labeled pumpkin pie spice, but it's fun to make your own, too.
How is pumpkin spice made?
- In a small bowl, combine:
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
This is just a general guide, so feel free to add more or less of any of the spices listed.
How are perfect-sized muffins made?
The easiest way to fill a muffin tin is with an ice cream or cookie spoon. A 1-1.5 ounce scoop (or plate, as they are sometimes called) containing 3-4 scoops will work perfectly. If you don't have one of these in your kitchen, a ¼ cup measuring cup and spatula will work well too!
Follow us on PINTEREST!
What is the difference between pure pumpkin filling and pumpkin pie in a can?
Pure pumpkin is just that, pure pumpkin puree. (Technically, it's a winter squash puree like acorn and acorn, but the term squash seems to tickle people.)
But the pumpkin pie filling is completely different. This is a convenience food, which means it's a pumpkin puree sweetened with sweetened condensed milk and flavored with cinnamon, ginger, cloves, allspice, and / or nutmeg, according to the manufacturer.
For this recipe, we want the pure pumpkin puree.
Can I add chocolate chips? Or some other mix?
Yes of course! This recipe is an excellent base for adding anything from chocolate chips to nuts and dried fruit. Add up to 1 ½ cups of any mix or mix in the mix of your choice!
Or just add a light layer of powdered sugar.
Pumpkin muffins, made from scratch, are the perfect gift for fall and on vacation. Nothing beats the aroma of pumpkin spices that come from your kitchen! This version of pumpkin muffins is a classic you'll want to make all year round: a little spice and all the good stuff! Cuisine: American Preparation time: 5 minutes Cook time: 45 minutes Total time: 50 minutes Servings: 24 muffins Calories: 328kcal
- 2 cups all-purpose flour
- 2 teaspoons of baking powder
- 2 teaspoons of baking soda
- 2 teaspoons of cinnamon
- 1 teaspoon of pumpkin spices
- ¼ teaspoon of salt
- 4 eggs
- 2 cups of sugar
- 1 cup canola oil
- 16 ounces pure pumpkin
- Powdered sugar for sprinkling, optional
- Preheat oven to 350 ° F. Cover 24 cups with silicone paper or liner and coat with nonstick cooking spray.
- In a medium bowl, sift flour, baking powder, baking soda, cinnamon, pumpkin spices, and salt. Set aside.
- In a large bowl with a whisk, combine the eggs, sugar, oil, and squash. Add flour mixture in two batches, mix after each addition until evenly combined.
- Using a large cookie spoon, fill the muffin tins almost to the top with dough. Bake about 25 minutes, turning the muffin pans halfway through the cooking time, until a toothpick inserted into the middle of a muffin comes out clean with a few crumbs. Sprinkle with powdered sugar if desired.
Calories :: 328kcal
pumpkin pumpkin recipe