Fresh Pumpkin Muffins
These fresh pumpkin muffins are made with grated pumpkin for a light, slightly chewy texture. Spiced with cinnamon, ginger, nutmeg, allspice, and clove, they’re a cozy and flavorful treat. Perfect for breakfast or a snack, they’re easy to make and can be customized with nuts or chocolate chips.
Equipment
- 1 Muffin pan
Ingredients
- 1 cup (120g) flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (90g) sugar
- 1½ tsp pumpkin spice
- 1 egg
- 1/4 cup (60ml) oil
- 1/2 cup (125ml) milk
- 3/4 cup (100g) grated pumpkin
- brown sugar for topping (optional)
Video
Instructions
Step 1: Preheat the oven
- Preheat your oven to 430°F (220°C) and line a 6-cup muffin tin with paper liners.
Step 2: Prepare the pumpkin
- Grate the pumpkin using a fine or medium grater and set it aside.
Step 3: Mix the dry ingredients
- In a large bowl, whisk together the flour, baking powder, salt, sugar, and pumpkin spice until evenly combined.
Step 4: Mix the wet ingredients
- In a separate bowl, whisk the egg, oil, and milk until smooth.
Step 5: Combine the batter
- Add the wet ingredients to the dry ingredients, stirring gently. When the batter is about halfway mixed, fold in the grated pumpkin. Mix just until combined—avoid overmixing to keep the muffins light and tender.
Step 6: Fill the muffin tins
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- If desired, sprinkle light brown sugar.
Step 7: Bake the muffins
- Bake at 430°F (220°C) for 5 minutes. Then, reduce the temperature to 350°F (180°C) and continue baking for another 10 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool the muffins
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!