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Fluffy Pumpkin Muffins

These Fluffy Pumpkin Muffins are light, moist, and bursting with fall flavors, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Autumn
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-Purpose Flour Look for a high-quality brand like King Arthur Flour.
  • 2 tsps Baking Powder Ensure it's fresh for optimal rising.
  • 1/2 tsp Baking Soda To complement the acidity of the pumpkin purée.
  • 1/2 tsp Salt Enhances all other flavors.
  • 1 tsp Ground Cinnamon Warm spice for fall flavor.
  • 1/2 tsp Ground Ginger Adds warmth.
  • 1/4 tsp Nutmeg For a rich flavor.
  • 1/4 tsp Cloves Enhances the spiciness.
Wet Ingredients
  • 3/4 cup Granulated Sugar Feel free to adjust to your taste.
  • 1/4 cup Brown Sugar Balances moisture and sweetness.
  • 1 cup Pumpkin Purée Canned works great or make your own.
  • 2 large Eggs Bring to room temperature for optimal mixing.
  • 1/2 cup Greek Yogurt or Sour Cream Adds moisture; can substitute with plant-based yogurt.
  • 1 tsp Vanilla Extract Pairs beautifully with pumpkin.
  • 1/3 cup Vegetable Oil or Melted Butter Butter provides a richer flavor.
Optional Add-ins
  • Chocolate chips, nuts, or dried fruit Can elevate muffins further.

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C) and line or grease your muffin tin.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  3. In a separate bowl, whisk together pumpkin purée, granulated sugar, brown sugar, eggs, yogurt, vanilla extract, and vegetable oil until smooth.
  4. Gradually add the wet mixture to the dry ingredients, folding gently with a spatula.
  5. Fill muffin cups about 3/4 full to ensure good rise.
Baking
  1. Bake for 18-20 minutes or until a toothpick comes out clean.
  2. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for a week. They freeze well wrapped in plastic and foil.