Moist and Flavorful Pumpkin Muffins for Cozy Fall Mornings
Enjoy these soft and spiced pumpkin muffins, a delicious treat perfect for cozy fall mornings.
Equipment
- - Muffin pan
- Mixing bowl
- Whisk
Ingredients
Pumpkin Muffin Ingredients
- 1.5 cups whole wheat flour or all-purpose flour for lighter texture
- 0.5 cups brown sugar or coconut sugar for a healthier option
- 1 tablespoon pumpkin pie spice blend a blend of cinnamon, nutmeg, and ginger works well
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup canned pumpkin puree make sure it's plain puree
- 2 large eggs
- 0.5 cup vegetable oil or melted coconut oil or butter
- 0.5 cup honey or maple syrup for vegan option
- 0.5 cup raisins soaked in hot water for extra plumpness
- 0.5 cup chopped walnuts or pecans for a lovely alternative
Optional Toppings
- to taste butter for spreading
- to taste cream cheese for spreading
- to taste Greek yogurt drizzled with honey
Instructions
How to Make Pumpkin Muffins
- Preheat the oven to 350°F (175°C). Grease a muffin pan or line it with paper liners.
- Soak the raisins in hot water for about 5 minutes, then drain them.
- Combine whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl.
- Make a well in the center of the dry ingredients and add in the canned pumpkin, eggs, vegetable oil, and honey. Mix until just combined.
- Fold in the drained raisins and chopped walnuts carefully.
- Fill the muffin cups two-thirds full with the batter. Bake for about 18 minutes.
- Cool the muffins in the pan for a few minutes before transferring them to a wire rack.
Notes
For an extra touch, sprinkle some cinnamon sugar on top before baking for a delightful crunch.