These pumpkin muffins are soft and full of flavor with just a hint of orange, cinnamon and nutmeg. They will lift your mood and will make you feel warm on a cold morning.
All muffin batter is similar and easily made. The general rule to success is in mixing dry and wet ingredients, which should be done swiftly and minimally. The finished batter needs to have some lumps and be coarse. Too smooth batter will yield tough, full of holes muffins. It is also crucial to have enough fat (oil or butter) to keep muffins moist and lasting. Perfectly prepared and baked muffins will have round tops with uniform and moist bodies. For this to happen, the oven temperature must be high enough.
Always grease your muffin pan or line it with paper cups. Fill the cups 2/3 full (standard) or to any level you wish. Bake the muffins in preheated 400F oven. In case you end up with extra batter but not enough to fill all the cups, fill the empty ones with a few tbsp of water. This will protect the pan and will keep your muffins moist.
Please keep in mind that with a different pan size, your baking time will vary. This butter will yield 12 standard or 6-8 jumbo muffins and the baking time will be between 20-30min.
Ingredients
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Dry Ingredients
- Wet Ingredients
Instructions
- Preheat oven to 400F. Make sure a rack is positioned in the center of the oven. Grease your 6 jumbo muffin pan or insert paper liners. Whisk together all the drey ingredients. In a separate bowl, mix all the wet ingredients and sugar. Combine the wet and dry parts. Do not over-mix. Stir only until dry ingredients are moistened but the butter is still coarse. Divide the butter among the muffin cups. Bake for 20-30 min., until toothpick inserted into a couple of muffins comes out clean. Let the muffins cool a little in the pan. Take out and enjoy or store for later.
Notes
Muffins should be eaten within a few hours of baking. The reacher (enough fat) and sweeter the muffin, the longer it will stay moist.