Pumpkin muffins
These muffins are incredibly moist yet fluffy, packed with pumpkin flavour and the perfect sweetness for an indulgent breakfast.
Ingredients
- 120 grams all-purpose flour
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp each nutmeg, ground ginger, cloves
- 1/4 tsp table salt
- 55 grams unsalted butter melted
- 30 grams granulated sugar
- 20 grams brown sugar
- 195 grams pumpkin puree
- 1 egg
- 30 grams whole milk
Instructions
- Preheat the oven to 425°F and line a muffin tin with 6 muffin liners, or generously grease 6 cavities.
- In a medium bowl, whisk together flour, baking soda, spices and salt. Set aside.
- In a large bowl, whisk together butter, granulated sugar, brown sugar, pumpkin puree, egg and milk.
- Add the flour mixture to the butter mixture, then fold until just combined. As soon as there are no flour streaks, stop mixing.
- Scoop the muffin batter into the prepared muffin tin, evenly dividing into 6 muffins.
- Bake for 5 minutes, then reduce the oven temperature to 350F and bake for another 15 minutes, until a toothpick comes out clean.