How to Make Pumpkin Muffins | Real Simple Cooking School | How-To Basics

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with fewer calories.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: raisins

Dark chocolate is lower in sugar and offers antioxidants.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor and is a healthier fat.

Preheat the oven to 350°F (175°C).

Spray a standard-sized muffin tin with cooking spray over the sink or trash can to avoid mess.

Measure 1 and 3/4 cups of all-purpose flour, aerating it before leveling it off.

Add 1/2 teaspoon of salt, 1 and 1/2 teaspoons of baking powder, cinnamon, ginger, and nutmeg to the flour and whisk to combine.

Add 1/2 cup of granulated sugar and 1 cup of packed light brown sugar to a bowl.

Pour in 1/2 cup of vegetable oil and 1 cup of pure pumpkin puree.

Crack in 2 large eggs and whisk the wet ingredients until evenly incorporated, breaking up any brown sugar clumps.

Combine the wet ingredients with the dry ingredients, stirring gently until just combined to avoid gluten formation.

Use an ice cream scoop to fill the muffin tin, slightly overfilling each cup if necessary.

Bake in the preheated oven for 20 to 25 minutes until domed and golden.

Let the muffins cool slightly before brushing with melted butter and rolling in cinnamon sugar for a 'dirt bomb' finish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens