Ingredients and Weight:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup pure pumpkin puree
- 1/2 cup milk
- 1/4 cup melted unsalted butter
Preparation Time:
15 minutes
Cooking Time:
18-22 minutes
Difficulty Level:
2 (Simple)
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 flour, granulated sugar, brown sugar, baking soda, cinnamon, ginger, and salt.
- In a separate bowl, whisk together egg, pumpkin puree, milk, and melted butter.
- Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
- Fill muffin cups about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information (per muffin):
- Calories: 180
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 45mg
- Sodium: 150mg
- Carbohydrates: 29g
- Dietary Fiber: 2g
- Sugar: 15g
- Protein: 4g
Dish Characteristics:
- Moist and fluffy
- Tender crumb
- Warm pumpkin spice flavor
- Perfect for autumn mornings, snacks, or dessert
User Comments:
- "These muffins are so easy to make and so delicious!"
- "I love the pumpkin spice flavor, it's perfect for fall."
- "My kids love these muffins for breakfast or an after-school snack."
- "I added a sprinkle of cinnamon sugar on top for a little extra sweetness."
- "I made these muffins with gluten-free flour and they turned out great!"
Special Precautions and Tips:
- If you don't have pumpkin puree, you can mash a can of cooked pumpkin to make your own.
- To make larger muffins, fill the muffin cups closer to the rim.
- For a crunchier muffin top, bake for an additional 2-3 minutes.
- Store muffins in an airtight container at room temperature for up to 3 days.
