Pumpkin Spice Muffins
Pumpkin Spice Muffins
I tinkered around with this recipe until I achieved pumpkin spice muffins that have a wonderfully fluffy texture and bake up with nice domed tops. For the most accurate results, I recommend measuring by weight.
Ingredients
-
100
g brown sugar
(1/2 cup)
-
100
g granulated sugar
(1/2 cup)
-
118
ml vegetable oil
(1/2 cup)
-
2
large eggs
-
250
g pureed pumpkin
(1 cup)
-
3
tbsp orange juice
-
320
g cake & pastry flour
(2 cups)
-
4
g baking powder
(1 tsp)
-
2
g baking soda
(1/2 tsp)
-
2
g salt
(1/2 tsp)
-
2
tsp ground cinnamon
-
1/2
tsp ground nutmeg
-
1/2
tsp ground ginger
-
1/4
tsp ground cloves
-
1/4
tsp ground allspice
Instructions
-
Place an oven rack on the lower-middle position and preheat to 400 F/205 C/ Grease a 12-cup muffin pan.
-
In a large bowl, whisk together the sugars, vegetable oil, eggs, pumpkin puree and orange juice.
-
Sift together the flour, baking powder, baking soda, salt and spices into a medium bowl.
-
Gently fold in the flour to the liquid ingredients, until just combined. Do not overmix!
-
Divide the batter evenly between the cups of your prepared muffin tin. Bake for 20 - 25 minutes until the muffin tops are domed and begin to turn golden.
-
Let the muffins cool in the pan for 5 minutes before removing.