Pumpkin Spice Muffins (classic)
Printed from Inclusive Kitchen — Pumpkin Spice Muffins
As the leaves turn and the air becomes crisp, nothing says autumn quite like the aroma of freshly baked pumpkin spice muffins wafting through your kitchen. These muffins are a delightful blend of warm spices, including cinnamon, nutmeg, and ginger, combined with the rich, earthy flavor of pumpkin. They are not only a treat for the taste buds but also a cozy reminder of the season's bounty.
Historically, pumpkin has been a staple in American cooking since the early days of colonization, when settlers discovered this versatile gourd. It was often used in pies and soups, but as baking evolved, pumpkin found its way into muffins, breads, and other delightful treats. The addition of spices like cinnamon and nutmeg became a hallmark of fall baking, creating a comforting flavor profile that many of us associate with the season.
These classic pumpkin spice muffins are incredibly easy to make, requiring just a few simple ingredients and minimal prep time. They are perfect for breakfast, a snack, or even a dessert, and they freeze beautifully, making them a great option for meal prep. Plus, they are so delicious that you might find yourself making them year-round—after all, who can resist a good muffin? Just be prepared to share, or you might end up with a few less friends than you started with!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 2 large eggs
- 1 cup canned pumpkin puree
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). This temperature is ideal for baking muffins, ensuring they rise nicely and develop a golden-brown crust.
- Line a standard 12-cup muffin tin with paper liners or grease it with cooking spray. This will prevent the muffins from sticking and make cleanup a breeze.
- In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 0.5 teaspoon of ground nutmeg, 0.5 teaspoon of ground ginger, and 0.5 teaspoon of salt. Mixing the dry ingredients first helps to evenly distribute the leavening agents and spices.
- In a separate bowl, beat 2 large eggs. Then, add 1 cup of canned pumpkin puree, 0.5 cup of vegetable oil, and 1 teaspoon of vanilla extract. Whisk until the mixture is smooth and well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; be careful not to overmix, as this can lead to dense muffins.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. This allows room for the muffins to rise without overflowing.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden and spring back when lightly pressed.
- Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. This brief cooling period helps them set and makes them easier to remove.
- Transfer the muffins to a wire rack to cool completely. This prevents them from becoming soggy on the bottom.
- Enjoy your pumpkin spice muffins warm, or store them in an airtight container at room temperature for up to 3 days. They also freeze well for up to 3 months, so you can enjoy a taste of fall whenever you like!
Nutrition (per serving)
- Calories: 180
- Carbs g: 28
- Protein g: 3
- Fat g: 7
- Sugar g: 10
