These spiced baked pumpkin muffins are moist and bursting with warm autumn flavors like cinnamon and nutmeg, perfect for breakfast or a snack any time of day.
1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 ounces) pumpkin puree
1/2 cup vegetable oil
1/4 cup orange juice
1 teaspoon vanilla extract
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the muffin cups.
2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
3. In another bowl, beat the eggs until slightly frothy, then add the pumpkin puree, vegetable oil, orange juice, and vanilla extract, mixing until the ingredients are thoroughly combined.
4. Gradually fold the wet ingredients into the dry ingredients, stirring gently until just incorporated. Be careful not to overmix.
5. Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
6. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove from oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
These muffins can be made ahead of time and stored in an airtight container for several days.
The orange juice adds a subtle citrus flavor that complements the spices.
Feel free to add half a cup of chopped nuts or chocolate chips for extra texture.
Pumpkin puree keeps these muffins moist, making them the perfect fall treat!
Find it online: https://cookingwithramsay.com/spiced-baked-pumpkin-muffins/