Easy Pumpkin Muffins
These easy pumpkin muffins are moist, fluffy, and bursting with seasonal flavors. Perfect for breakfast or dessert, they can be made quickly and enjoyed by the whole family.
Chef's Note: This delightful creation was conjured up by a Mysterious Mixer, one of our enigmatic chefs who prefers to keep their identity under wraps. With a dash of secrecy and a sprinkle of AI magic, they've whipped up a treat that's sure to tantalize your taste buds! ππ°
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π Sweet-o-Meter Rating System π
- π¬ (1 star): "Sugar rush? More like sugar hush!"
- π (2 stars): "Sweet whispers, not quite shouts"
- π© (3 stars): "Oh honey, honey! Getting there!"
- πͺ (4 stars): "Sugar, spice, and all things nice!"
- π° (5 stars): "Sweetness overload! Taste buds in paradise!"
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Ingredients
- 1 3/4 cups All-purpose flour
- 1 1/2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground nutmeg
- 1/4 teaspoon Salt
- 1 cup Pumpkin puree
- 1/2 cup Granulated sugar
- 1/4 cup Brown sugar
- 2 Eggs
- 1/3 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1/4 cup Milk
Instructions
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1
Preheat your oven to 350Β°F (175Β°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
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2
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ground ginger, ground nutmeg, and salt.
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3
In a larger bowl, mix together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and milk until smooth and well combined.
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4
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
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5
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
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6
Bake for 20-22 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
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7
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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8
Enjoy your delicious and easy pumpkin muffins!
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