Ingredients and Weight:
- All-purpose flour: 2 cups (240g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Ground cinnamon: 2 teaspoons (6g)
- Ground nutmeg: 1/2 teaspoon (2.5g)
- Ground cloves: 1/4 teaspoon (1.25g)
- Salt: 1/2 teaspoon (2.5g)
- Pumpkin puree: 1 cup (240ml)
- Granulated sugar: 1 cup (200g)
- Brown sugar: 1/2 cup (100g)
- Eggs: 2 large
- Vegetable oil: 1/2 cup (120ml)
- Vanilla extract: 1 teaspoon (5ml)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 out of 5
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until just combined.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Fill the prepared muffin tins to the top with the batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information:
- Calories: 300
- Fat: 10g
- Cholesterol: 70mg
- Sodium: 210mg
- Carbohydrates: 50g
- Protein: 5g
Dish Characteristics:
- Tender and fluffy
- Rich pumpkin flavor
- Lightly spiced
- Perfect for breakfast, lunch, or a snack
User Comments:
- "These muffins are so addictive! I can't stop eating them."
- "The perfect fall treat. The pumpkin flavor is amazing."
- "I love the hint of spice. These muffins are not too sweet or too savory."
Special Precautions and Tips:
- Use canned pumpkin puree, not fresh pumpkin.
- Do not overmix the batter, as this will result in tough muffins.
- If you don't have muffin liners, you can grease and flour the muffin tins instead.
- You can add additional spices, such as ginger or allspice, to taste.
