This recipe for pumpkin muffins is very similar to my recipe for pumpkin bread, both inspired by Preppy kitchen. The muffins are moist, soft and go very well next to your morning coffee.
Here’s how to make them.
Pumpkin muffins
Servings: 12 pieces
Preparation time: 10-15 min
Baking time: 20 min
Baking temperature: 220 C for 5 min and 175 C for 15 min
Difficulty: easy
Ingredients
- 180 g of flour
- 1 tsp of baking soda
- 1/2 tsp of baking powder
- a pinch of salt
- 2 eggs
- 100 g of brown sugar
- 100 g of white sugar (the original recipe calls for 12 g)
- 60 g of milk (I use oat milk)
- 120 g of sunflower oil
- 280 g of pumpkin puree
- 1/2 tsp of vanilla extract
- spices: I used 1 tsp of cinnamon, 1 tsp of ginger powder, 1/4 tsp of cardamom, freshly ground nutmeg to taste
Directions
- Preheat to oven to 220 C.
- Mix the dry ingredients: flour, baking soda, baking powder, salt and the spices of your choice.
- Mix the wet ingredients: mix the sugar with the eggs, add the milk and the oil and pumpkin puree.
- Combine the wet and dry ingredients and mix well. The batter will look very soft, but do not be tempted to add more flour, otherwise your muffins will turn out dry.
- Place the batter into your muffin forms and bake for 5 min at 220 C and then lower the temperature at 175 for additional 10-15 minutes, depending on your oven. After 10 min try with a toothpick and see if it comes out clean – in that case, you can already take them out of the oven.
- This recipe is also great in the airfryer: place the muffins in the airfryer and bake at 200 C for 4 min, then at 160 C for additional 7 min or until a toothpick comes out dry:
- They will look rather soft, but once you let them cool completely they will become stiffer, but be very moist inside and delicious.
