Are you craving those deliciously spiced pumpkin muffins from Panera Bread but don't want to brave the lines? Then you've come to the right place! This recipe will guide you through making incredibly moist and flavorful pumpkin muffins right in your own kitchen. It's an easy recipe, perfect for a quick breakfast, a cozy afternoon snack, or even a delightful dessert. Get ready to enjoy the warm, comforting flavors of fall with these homemade pumpkin muffins – a truly delicious and satisfying treat!
Ingredients:
This recipe yields approximately 12 standard-sized muffins.
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree
Instructions:
Getting Started:
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well. This step prevents sticking and ensures easy removal of your perfectly baked muffins.
Combining Dry and Wet Ingredients:
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In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt. This ensures even distribution of the spices throughout the batter.
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In a separate bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract until well combined. Don't overmix; a few lumps are okay.
Bringing it all Together:
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Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix, as this can lead to tough muffins.
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Stir in the pumpkin puree until evenly distributed throughout the batter. The batter will be slightly thick.
Baking and Cooling:
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Fill each muffin cup about ¾ full. This allows for proper rising during baking.
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Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Ovens vary, so keep an eye on them!
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Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
Tips for Perfect Pumpkin Muffins:
- Room temperature ingredients: Using room temperature eggs and oil helps create a smoother batter and ensures even baking.
- Don't overmix: Overmixing develops gluten, resulting in tough muffins. Mix just until the ingredients are combined.
- Check for doneness: Use a wooden skewer or toothpick to check if the muffins are baked through. If it comes out with wet batter, bake for a few more minutes.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Variations:
- Chocolate Chip Pumpkin Muffins: Add ½ cup of chocolate chips to the batter for a decadent twist.
- Nutty Pumpkin Muffins: Stir in ½ cup of chopped walnuts or pecans for added texture and flavor.
- Spiced Pumpkin Muffins: Increase the amount of spices to your liking for a more intense flavor profile.
Nutritional Information (per muffin, approximate):
Calories: 250-300 Fat: 10-12g Saturated Fat: 2-3g Carbohydrates: 35-40g Sugar: 15-20g Protein: 3-4g
These values are estimates and may vary depending on the specific ingredients used. Enjoy these delicious and easy-to-make pumpkin muffins! They are a perfect addition to any fall gathering or a delightful treat for yourself. They represent the best of homemade cooking and offer a healthy and quick dinner option or snack. This easy recipe is among our best recipes. Enjoy!