This particular recipe is a "mash-up" of several well reviewed recipes. What makes it unique is the mix of warm spices - almost all of the warm spices in the cabinet make an appearance!
A couple of details to ensure you get a great result:
No need to use muffin tin liner paper, just butter and flour each well in the muffin pan.
There is no butter in the batter. You can use any vegetable oil you like (generic vegetable oil, saffron, canola,), I used coconut oil (which I melted and cooled),
Make sure all of the ingredients including the eggs and pumpkin are completely at room temperature
before mixing everything together.
If you have a kitchen scale - use it to measure your dry ingredients in grams..
No need for a mixer, two bowls, a whisk and a spatula are all you need. Avoiding the mixer also gives you a better chance of NOT over beating the batter and building up gluten.
Pumpkin Spice Muffins
This easy to make recipe is a real crowd pleaser; especially in pumpkin spice "season" - whenever that is where you live!
PUMPKIN SPICE MUFFINS
INGREDIENTS
DRY
1 3/4 cups all purpose flour (220 grams)
1 cup sugar (200 grams)
1/2 cup dark brown sugar (110 grams)
1 teaspoon baking soda
1/2 teaspoon salt
1 ½ teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
WET
2 large eggs
1 - 15 ounce can of pumpkin puree
1/2 cup coconut oil, melted
2 teaspoons vanilla extract.
PREPARATION
Preheat the oven to 375 degrees and prep each well of your standard size (12 muffin) baking pan with butter and flour..
Measure out the flour, sugars, baking soda, salt and spices in a large bowl and whisk together. Set aside.
In another bowl, whisk together the eggs, pumpkin puree, oil and vanilla extract.
Pour the wet ingredients into the dry ingredients and fold together until there are no streaks of dry ingredients. Do not over mix.
Fill each well in the pan with slightly more than a quarter cup of batter. This should evenly divide (and use up) the batter.
Bake on the center rack of the oven for 20 minutes (or until a cake tester or toothpick comes out clean) rotating the pan half way through.
Remove tray from the oven and let cool for 5 minutes and then remove the muffins from the baking tray to finish cooling on a wire rack.
INGREDIENTS
DRY
1 3/4 cups all purpose flour (220 grams)
1 cup sugar (200 grams)
1/2 cup dark brown sugar (110 grams)
1 teaspoon baking soda
1/2 teaspoon salt
1 ½ teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
WET
2 large eggs
1 - 15 ounce can of pumpkin puree
1/2 cup coconut oil, melted
2 teaspoons vanilla extract.
PREPARATION
Preheat the oven to 375 degrees and prep each well of your standard size (12 muffin) baking pan with butter and flour..
Measure out the flour, sugars, baking soda, salt and spices in a large bowl and whisk together. Set aside.
In another bowl, whisk together the eggs, pumpkin puree, oil and vanilla extract.
Pour the wet ingredients into the dry ingredients and fold together until there are no streaks of dry ingredients. Do not over mix.
Fill each well in the pan with slightly more than a quarter cup of batter. This should evenly divide (and use up) the batter.
Bake on the center rack of the oven for 20 minutes (or until a cake tester or toothpick comes out clean) rotating the pan half way through.
Remove tray from the oven and let cool for 5 minutes and then remove the muffins from the baking tray to finish cooling on a wire rack.
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