Pumpkin Muffins
The most delicious pumpkin muffins you'll ever make! Moist, soft, tender, fluffy, these muffins are the best!
Servings: 13 muffins
Calories: 289kcal
Equipment
- 2 muffin pans
- Mixing Bowls
- Whisk
Ingredients
- 2 cups all-purpose flour
- 1 ¼ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ½ tsp allspice
- ¼ tsp cardamom
- 1 cup brown sugar
- ½ cup sugar
- ⅓ cup vegetable oil
- ¼ cup sour cream room temperature
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 15 oz pumpkin puree
Instructions
- Preheat oven to 425 degrees F. In a large mixing bowl, combine all purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, allspice, and cardamom. Whisk together and set aside.
- In a separate bowl, whisk together brown sugar, sugar, vegetable oil, and sour cream. Whisk until smooth, then add eggs and vanilla extract, and canned pumpkin puree. Continue to whisk together until smooth and all ingredients are fully incorporated.
- Add the flour mixture to the pumpkin mixture and whisk until just combined and there are no patches of flour, about 20 seconds. Do not overmix.
- Line two muffin pans with muffin/cupcake liners in every other muffin cup. Pour batter to the top of each lined muffin cup (about ¼ cup of batter). Bake one pan at a time for 5 minutes at 425 degrees. Then reduce the heat to 350 degrees and baking for 16-18, until a toothpick comes out clean. (You can bake both pans at the same time, however, increase the bake time at 350 degrees to 18-22 minutes, until a toothpick comes out clean)
Video
Nutrition
Calories: 289kcal | Carbohydrates: 53g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 247mg | Potassium: 131mg | Fiber: 2g | Sugar: 36g | Vitamin A: 5161IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg