Pumpkin Spice Muffins - Vegetarian
These Autumn Harvest Pumpkin Spice Muffins beautifully capture the essence of fall in both flavor and appearance. They are baked to golden perfection, each muffin showcasing the rich orange hue of pumpkin complemented by the warm spices of cinnamon, nutmeg, and cloves. The chopped walnuts sprinkled within add a delightful crunch to every bite, making these muffins as pleasing to the eye as they are to the palate.
Ingrédients
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the pumpkin puree, eggs, vegetable oil, vanilla extract, and milk. Mix until well combined.
- In another bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, ground ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chopped walnuts.
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition (per 100g)
Serving: 100g | Calories: 230kcal | Carbohydrates: 35g | Protéines: 4g | Fat: 10g | Sucre: 20g
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