Pumpkin Spice Muffins

Instructions

1. Step 1

   Heat the oven to 190°C. Line the muffin tin with paper liners.

   Cookware: muffin tin, oven, Paper muffin liners

2. Step 2

   Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together until evenly blended.

   Ingredients used: 240.0 gr All-Purpose Flour, 8.0 gr Baking Powder, 3.0 gr Baking Soda, 3.0 gr Fine Salt, 5.0 gr Ground Cinnamon, 0.5 gr Ground Clove, 2.0 gr Ground Ginger, 1.0 gr Ground Nutmeg

   Cookware: mixing bowl, whisk

3. Step 3

   In a separate bowl, whisk the pumpkin, brown sugar, eggs, oil, milk, and vanilla until smooth.

   Ingredients used: 150.0 gr Brown Sugar, 2.0 piece Egg, 60.0 ml Milk, 240.0 gr Pumpkin, 5.0 ml Vanilla Extract, 120.0 ml Vegetable Oil

   Cookware: mixing bowl, whisk

4. Step 4

   Add the dry mixture to the pumpkin mixture. Fold just until no dry pockets remain.

   Cookware: mixing bowl, Silicone spatula

5. Step 5

   Distribute the batter evenly among the 12 lined muffin cups.

   Cookware: muffin tin, Paper muffin liners, Silicone spatula

6. Step 6

   Bake at 190°C until the tops spring back lightly and the centers reach at least 93°C, 18–22 minutes.

   Timer: 20 min (fixed)

   Cookware: muffin tin, oven

7. Step 7

   Cool the muffins in the tin for 5 minutes, then transfer them to a wire rack to finish cooling.

   Timer: 5 min (fixed)

   Cookware: muffin tin, wire rack