Get ready to transform your kitchen into a cozy autumn paradise with these irresistible Pumpkin Ginger Nut Muffins! Imagine biting into a warm, spiced muffin that perfectly captures the essence of fall - with a delightful blend of pumpkin's rich sweetness and the warm, zingy kick of ginger. These aren't just ordinary muffins; they're a culinary experience that will have your family and friends begging for more. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver moist, flavorful muffins that will become your new seasonal obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup canned pumpkin puree
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper liners or lightly grease the cups with cooking spray to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, and ground cloves. Whisk these dry ingredients together until well combined and set aside.
- In another mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk together until the mixture is smooth and the sugars are well incorporated.
- Add the canned pumpkin puree to the sugar and oil mixture, followed by the two large eggs. Whisk until the mixture is smooth and creamy, ensuring that the eggs are fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if there are a few lumps remaining.
- Using a spoon or an ice cream scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about two-thirds full to allow for rising.
- Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your delicious Pumpkin Ginger Nut Muffins warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Tips
- Room Temperature Ingredients: Ensure eggs and other ingredients are at room temperature for better mixing and a more consistent texture.
- Don't Overmix: Gently fold the dry and wet ingredients together. Overmixing can lead to tough, dense muffins.
- Check Freshness of Spices: Use fresh ground ginger, cinnamon, and cloves for the most vibrant flavor.
- Muffin Tin Tip: For even baking, rotate the muffin tin halfway through cooking.
- Storage Hack: To keep muffins extra moist, store in an airtight container with a slice of bread, which helps retain moisture.
- Freezing Option: These muffins freeze beautifully for up to 3 months. Wrap individually in plastic wrap for easy grab-and-go breakfasts.
- Optional Upgrade: Sprinkle some raw sugar on top before baking for a delightful crunchy texture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 35mg
