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Pumpkin Muffins

Prep 15 min
Total 45 min
Servings 24

Pumpkin muffins aren’t just for fall and when they’re this good it’s easy to bake them all year round. A can of pumpkin, cinnamon, nutmeg, cloves and ginger go into the batter, giving these muffins lots of pumpkin flavor and just the right amount of spice. ...MORE+ LESS-

Ingredients

1 1/2

cups Gold Medal™ whole wheat flour

cup Gold Medal™ all-purpose flour

1 1/2

teaspoons baking soda

1 1/4

teaspoons kosher (coarse) salt

1 1/4

teaspoons ground cinnamon

1 1/8

teaspoons ground nutmeg

3/4

teaspoon ground cloves

1/2

teaspoon ground ginger

1 1/2

cups sugar

2/3

cup canola oil

1/2

cup water

eggs

can (15 oz) pumpkin (not pumpkin pie mix)

Steps

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1

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
2

In large bowl, mix flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger; make well in center of mixture. In medium bowl, stir sugar, oil, water and eggs with whisk. Stir in pumpkin; add to flour mixture, stirring just until moistened. Divide batter evenly among muffin cups.
3

Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Serve warm or cool.

Expert Tips

The best muffins should be golden brown, slightly rounded with bumpy tops, tender, moist, even textured and easy to remove from the pan. Here are some things that can happen, with solutions to help: -Pale: the oven was not hot enough. -Peaked or smooth on top – too much mixing. -Tough and heavy – too much flour or mixing. -Dry: too much flour, oven too hot or baked too long. -Tunnels – too much mixing. -Sticks to pan – pan not greased correctly.
Pans for baking muffin tops often have a dark nonstick surface; check the manufacturer’s instructions to see if reducing the oven temperature by 25°F is recommended.
The traditional bread basket lined with a clean paper or cloth napkin is still the ideal way to serve warm-from-the-oven muffins. The napkin holds in some warmth while the open weave of the basket lets steam escape, which could otherwise condense and make the muffins soggy.