If you’re on the hunt for the ultimate moist and flavourful pumpkin muffin, look no further—you’ve found the one! This recipe is incredibly easy to make, bursting with cozy autumn flavours, and guaranteed to have your family and friends coming back for seconds. So let’s skip the wait and get baking! 🍂
Ingredients:
220g all-purpose flour
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice*
1/2 teaspoon salt
120ml neutral oil (e.g., vegetable or canola)
100g caster sugar
100g dark brown sugar
340g pumpkin purée
2 large eggs
60ml milk
Optional ingredients: 100g of chocolate chips or any nuts of choice such as pecan...
Methods:
Preheat the oven to 210°C (fan-assisted) and line a 12-count muffin pan with cupcake liners.
Mix dry ingredients: In a large bowl, whisk together the flour, bicarbonate of soda, cinnamon, pumpkin pie spice, and salt until well combined. Set aside.
Mix wet ingredients: In a medium bowl, whisk the oil, caster sugar, brown sugar, pumpkin purée, eggs, and milk until smooth.
Combine: Pour the dry ingredients into the wet ingredients. Gently fold everything together until just combined and no dry flour pockets remain then fold in any optional ingredients if using any. I added dark chocolate chips in mine.
Fill the muffin cups: Spoon the batter into the liners, filling each to the top.
Bake: Bake at 210°C for 5 minutes, then—without removing the muffins—reduce the oven temperature to 160°C. Continue baking for an additional 16–17 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. The total bake time will be about 21–22 minutes.
Cool and enjoy: Let the muffins cool in the pan for 5 minutes before serving.
*Pumpkin pie spice can be substituted with a mix of ground cinnamon, nutmeg, ginger, and cloves if you don’t have it on hand.
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