Make Ultra Moist Pumpkin Muffins in EASY Steps!
Enjoy the very moist pumpkin muffins during this fall to Holiday season! It is perfectly soft, tastes very pumpkin, and very easy to make. I’m also sharing how to make the muffins with streusel topping and pumpkin cupcakes using the same recipe!
📌 Ingredients For Pumpkin Muffins (for 16 – 18 muffins)
• All purpose flour – 180 g (1 1/2 cups)
• Almond flour – 50 g ( 1/2 cup)
• Granulated sugar – 250 g (1 1/4 cups)
• Salt – 3/4 tsp
• Baking powder – 3/4 tsp
• Baking soda – 3/4 tsp
• Cinnamon – 1 tsp
• Nutmeg – 1/2 tsp
• Ginger – 1/4 tsp
• Clove – 1/4 tsp
• Pumpkin puree (100% pumpkin) – 424 g (1 can *Check the label.)
• Egg – 100 g (2 eggs)
• Oil – 115 g (1/2 cup)
• White vinegar – 15 g (1 Tbsp)
• Vanilla extract – 5 g (1 tsp)
NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.
Bake at 340F for 20 -25 minutes until the surface bounces back gently.
[Cinnamon Streusel Topping]
• All-purpose flour – 21 g (1/6 cup)
• Almond flour – 16 g (1/6 cup)
• Granulated sugar – 33 g (1/6 cup)
• Cinnamon – 1/8 teaspoon
• Salt – 1 pinch
• Unsalted butter – 28 g (1/4 US stick)
[Cream Cheese Frosting]
• Unsalted butter (softened) – 113 g (1 US stick)
• Powdered sugar – 250 g (2 cups)
• Salt – ⅛ teaspoon
• Cream cheese (cold) – 226 g (1 8-oz block)
The full tutorial: https://youtu.be/cO0aJP3_QIw
📌 The tools/ingredients I used/mentioned today:
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Cupcake/muffin pans
https://amzn.to/48fPX1y
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