Quick way to grow perfect Pumpkin Muffins in 5 minutes
Effortlessly bake delicious pumpkin muffins in just 5 minutes with this quick and easy recipe. Perfect for a swift breakfast or a delightful snack.
Equipment
- Muffin tin
- Paper liners
- Large bowl
- Whisk
- Medium bowl
- Wire rack
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Wet Ingredients
- 1 cup canned pumpkin puree
- ½ cup milk
- ¼ cup vegetable oil
- 1 large egg
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease it well.
Mixing
- In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt.
- In a separate medium bowl, combine the pumpkin puree, milk, vegetable oil, and egg, then whisk until well combined.
- Pour the wet ingredients into the dry ingredients, stirring until just combined, being careful not to overmix, as this can lead to tough muffins.
Baking
- Divide the batter evenly among the 12 muffin cups in the prepared tin.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cooling
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
For an extra touch, sprinkle a streusel topping or chocolate chips over the batter before baking. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months for longer freshness.