Simply Pumpkin Muffins
Recipe from Sally McKenney · original post · full recipe on sallysbakingaddiction.com
Super-moist, deliciously spiced and extra soft pumpkin muffins with a little extra ginger: the perfect anytime fall treat.
Ingredients
- all-purpose flour219 g
- baking soda — 1 tsp4.5 g
- ground cinnamon — 1 ½ tsp3.8 g
- pumpkin pie spice1.5 tsp
- ground ginger0.25 tsp
- salt — ½ tsp3 g
- vegetable oil120 ml
- granulated sugar100 g
- brown sugar100 g
- canned pumpkin puree340 g
- large eggs2 ea
- milk60 ml
Method
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
- In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together. Set aside.
- In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together. Pour the wet ingredients into the dry ingredients and whisk just until combined and no flour pockets remain. Fold in 180 g chocolate chips at this point, if you like.
- Spoon the batter into the liners, filling them all the way to the top. Sprinkle with coarse sugar, if desired.
- Bake for 5 minutes at 425°F (218°C), then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean (about 21–22 minutes in total). Cool for 5 minutes in the pan before enjoying.
- Cover tightly and store at room temperature for up to 1 week.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegan
- 14 g Ground flaxseed instead of large eggs
- 60 ml Oat milk instead of milk
Stir the ground flaxseed into 90 ml water and leave 10 minutes to thicken before whisking it in with the wet ingredients; bake as written, allowing 1 to 2 extra minutes if the centres are still wet.
Dairy-free
- 60 ml Oat milk instead of milk
Whisk in the oat milk exactly as the milk; baking times are unchanged.
Swaps are suggestions — check labels if you are cooking for an allergy.
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- all-purpose flour · 219 g
- baking soda · 4.5 g
- ground cinnamon · 3.8 g
- pumpkin pie spice · 1.5 tsp
- ground ginger · 0.25 tsp
- salt · 3 g
- vegetable oil · 120 ml
- granulated sugar · 100 g
- brown sugar · 100 g
- canned pumpkin puree · 340 g
- large eggs · 2 items
- milk · 60 ml