Perfectly Moist Maple Pumpkin Muffins with a Hint of Cinnamon
A delightful blend of autumn flavors, these Maple Pumpkin Muffins are both moist and tender. The subtle hint of cinnamon adds warmth to every bite, making them an irresistible treat. Perfect for breakfast or a cozy afternoon snack, these muffins pair wonderfully with a hot cup of coffee or tea. Enjoy the comforting and sweet taste of maple syrup combined with the earthy richness of pumpkin puree in this easy-to-follow recipe.
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a larger bowl, combine the eggs, pumpkin puree, vegetable oil, maple syrup, and vanilla extract. Whisk until well blended.
- Add the granulated sugar and brown sugar to the wet ingredients and whisk until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Evenly distribute the batter among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
Serving Suggestion:
Serve these muffins warm with a pat of butter or a drizzle of extra maple syrup for an extra touch of sweetness. They also freeze well, making for a convenient grab-and-go breakfast option. Enjoy!
The source of the article is from the blog guambia.com.uy