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Spiced Pumpkin Muffins

These pumpkin muffins feature a tender crumb infused with warm cinnamon, ginger, and a hint of smoky paprika, creating a cozy autumn flavor. The batter is mixed and then baked until golden with a slightly domed top, resulting in moist, moist-textured muffins with a rustic appearance that hides a flavorful spice blend inside.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon smoked paprika
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs

Equipment

  • Mixing bowls
  • Whisk
  • Muffin tin
  • Paper liners or grease

Method
 

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease the cups.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, ginger, and smoked paprika until well combined. This creates a flavorful dry base for your muffins.
  3. Add the canned pumpkin, vegetable oil, and eggs to the dry ingredients. Whisk everything together until the batter is smooth and uniform, with no streaks of flour remaining.
  4. Using a spoon or ice cream scoop, evenly divide the batter among the muffin cups, filling each about three-quarters full. The batter will be thick but scoopable.
  5. Place the muffin tin in the oven and bake for about 20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
  6. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely. The aroma of spices will fill your kitchen.