Ingredients and Weight:
- All-purpose flour: 2 cups
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Pureed pumpkin: 1 cup
- Orange zest: 1 tablespoon
- Granulated sugar: 1 cup
- Brown sugar: 1/2 cup
- Eggs: 2, large
- Milk: 1 cup
- Vegetable oil: 1/2 cup
- Chopped pecans (optional): 1/2 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together pumpkin, orange zest, granulated sugar, brown sugar, eggs, milk, and vegetable oil.
- Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
- Fold in pecans, if using.
- Fill muffin cups to the top.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
- Calories: 250
- Fat: 10 grams
- Protein: 4 grams
- Carbohydrates: 40 grams
Dish Characteristics:
- Moist and flavorful
- Perfect for fall
- Can be enjoyed for breakfast, snack, or dessert
User Comments:
- "These muffins are so delicious and easy to make. I love the combination of pumpkin and orange."
- "I'm not usually a pumpkin spice fan, but these muffins are an exception. They're the perfect balance of sweet and spicy."
- "These muffins are so moist and fluffy. They're the perfect addition to my morning coffee."
Special Precautions and Tips:
- Do not overmix the batter, as this will make the muffins tough.
- If you don't have orange zest, you can substitute 1 teaspoon of orange extract.
- For a nut-free version, omit the pecans.
