Spiced Pumpkin Muffins
These moist and perfectly spiced muffins are a sweet way to start the day! If you make mini muffins, they are a scrumptious afternoon snack!
Servings: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon salt
- 4 tablespoons (2 ounces) unsalted butter at room temperature
- ½ cup plus 2 tablespoons of light brown sugar
- ½ cup granulated sugar
- 1 cup (8-ounces) pumpkin purée Homemade or store-bought
- ½ cup freshly squeezed orange juice
- 2 extra-large eggs
Instructions
- Preheat the oven to 350ºF. Spray a 12-cup muffin or 24-cup mini muffin tin with non-stick baking spray.
- In a medium bowl, stir together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and salt. Set aside.
- In a large bowl, using an electric hand mixer (I use my standing mixer with the paddle attachment) set on medium speed, beat the butter and sugars until creamy. Reduce the speed to low and add the pumpkin, orange juice and eggs. Beat until well blended. Add the flour mixture and beat on low speed just until well blended. Do not over mix. Divide the mixture evenly among the prepared muffin cups.
- Bake for 20-25 minutes for standard and 18-22 for mini. Transfer to a cooling rack and let cool in the pan for 15 minutes, then turn out onto a rack. Serve warm. Enjoy!
Nutrition
Calories: 200kcal | Carbohydrates: 36g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 228mg | Potassium: 111mg | Fiber: 1g | Sugar: 19g | Vitamin A: 3355IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 2mg
