Pumpkin Muffins

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  1. Prep and preheat: Heat the oven to 350°F. Prepare a 12-cup muffin pan (or two 6-cup muffins pans) with liners, or skip the liners and just grease the cups.
  2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  3. Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, cream the butter and sugar until light and fluffy, 1 to 2 minutes.
  4. Add the eggs: Add the eggs one at a time, beating after each addition until combined.
  5. Add the pumpkin purée: Mix in the pumpkin purée and vanilla extract.
  6. Add the dry ingredients: Stir in the dry ingredients, mixing until just combined. Do not overmix.
  7. Divide the batter: Spoon the batter into the prepared muffin cups so they are ¾ of the way full.
  8. Bake the muffins: Place the muffin tin in the oven. Bake for 18 to 22 minutes, until a tester comes out with few crumbs.
  9. Cool the muffins: Let the muffins cool enough to handle, then transfer them to a wire rack to finish cooling.