I’ve decided that I love muffins because they’re warm and tasty and portable. Plus there are so many delicious varieties to keep life fresh and interesting.
These sweet, simple, spicy pumpkin muffins are wonderful. They’re easy to make, and turn out gorgeous every time! They work out great for breakfasts because you could bake some in the evening, and grab one on your way out the door the next morning. Also, they freeze really well, so you can always have some on hand as a quick go-to when you don’t have time for anything else.
- 3 ½ cups flour
- 1 tablespoon baking powder
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- 4 large eggs, room temperature
- 1 ½ cups granulated sugar
- 1 cup brown sugar
- 1 cup (2 sticks) butter, melted and cooled
- 1 can (15 ounces) pure pumpkin puree
- Preheat oven to 375 degrees F. Coat bottom and sides of two muffin tins with non-stick spray for baking, or line muffin tins with paper cupcake liners.
- Combine flour, baking powder, ginger, baking soda, salt, cinnamon, and cloves in a large bowl, and whisk until completely mixed.
- In another large bowl, Beat eggs and sugars until fluffy. Add butter, and beat for another minute. Then mix in pumpkin until completely incorporated. Add dry ingredients, and stir just until fully combined.
- Fill muffin tins two-thirds full with batter.
- Bake at 375 degrees for 15-20 minutes. Watch carefully. They should be golden brown.
- Let cool in pans for 2 minutes, then turn onto a wire rack to finish cooling.
Melt
1 cup (2 sticks) butter
Then allow to cool to room temperature (about 15 minutes).
Preheat oven to 375 degrees F. Coat bottom and sides of two muffin tins with non-stick spray for baking.
~ OR ~
Line muffin tins with paper cupcake liners.
Combine the following in a large mixing bowl.
3 ½ cups flour
1 tablespoon baking powder
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground cloves
Whisk until completely mixed, and set aside.
In a large mixer bowl, beat the following until light and bubbly.
4 large eggs, room temperature
1 ½ cups granulated sugar
1 cup brown sugar
Add the melted, cooled butter, and beat for another minute,
Then mix in until completely incorporated,
1 can (15 ounces) pure pumpkin puree
Add dry ingredients, and stir just until fully combined.
Fill muffin tins two-thirds full with batter.
Bake at 375degrees for 15-20 minutes.
Watch carefully as they should be golden brown.
Let cool in pans for 2 minutes, and then …
… turn onto a wire rack to finish cooling.
Enjoy with a glass of cold milk.
