Easy Pumpkin Muffins

• 份量: 12 servings
• 活動時間: 10 minutes
• 總時間: 45 minutes

食材

3/4 cup (149g) granulated sugar, plus more for sprinkling

1/4 cup (53g) light brown sugar or dark brown sugar, packed

2 large eggs

1/2 cup (99g) vegetable oil

1 1/4 cups (284g) pumpkin purée

1 teaspoon King Arthur Pure Vanilla Extract

1 teaspoon baking powder

3/4 teaspoon table salt

1/2 teaspoon baking soda

3/4 teaspoon cinnamon*

1/4 teaspoon ginger*

1/4 teaspoon nutmeg*

1 2/3 cups (200g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour

6 tablespoons (60g) raw or roasted pumpkin seeds, for sprinkling; optional

步驟

Preheat the oven to 375°F with a rack in the upper third. Line a standard muffin pan with baking cups, then spray the cups with nonstick spray.

In a large bowl, vigorously whisk the sugars and eggs until thick and pale, 30 seconds to 1 minute.

Whisk in the oil, mixing until creamy and slightly thickened.

Whisk in the pumpkin and vanilla until fully combined, then whisk in the baking powder, salt, baking soda, and spices.

Add the flour and whisk just until fully combined.

Divide the batter evenly between the wells (about 70g per cup or a leveled Scone and Muffin Scoop). Sprinkle each muffin generously with pumpkin seeds (about 1/2 tablespoon per muffin) and granulated sugar (about 1/4 teaspoon per muffin).

Bake for 22 to 26 minutes, until a toothpick inserted into the center of a muffin comes out clean and no wet batter is visible on the surface.

Let cool briefly in the pan, just until cool enough to handle, then transfer to a wire rack. Enjoy warm or at room temperature.

Store leftover pumpkin muffins in an airtight container at room temperature for several days; for longer storage, freeze in an airtight container or zip-top bag.

營養

• 每份大小: 1 muffin (76g)
• 卡路里: 220
• 總脂肪: 9g
• 飽和脂肪: 1.5g
• 反式脂肪: 0g
• 膽固醇: 30mg
• 鈉: 250mg
• 總碳水化合物: 32g
• 膳食纖維: 1g
• 總糖: 18g
• 蛋白質: 3g