Ingredients for The Best Pumpkin Muffins
- ¾ cup packed brown sugar
- ½ cup melted unsalted butter
- Canned Pumpkin
- 1 cup milk
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon (1 tsp in batter, ½ tsp in topping)
- Clove
- ½ teaspoon ground nutmeg
- 1 cup raisins
- ½ cup chopped dates
- ½ cup chopped walnuts
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How to Make The Best Pumpkin Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 2 large eggs, 1 cup milk, ¾ cup packed brown sugar, ½ cup melted unsalted butter, and 1 (15 ounce) can pumpkin puree.
- Stir in 1 cup raisins, ½ cup chopped dates, and ½ cup chopped walnuts.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ½ teaspoon salt.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fill muffin cups about ⅔ full.
- In a small bowl, combine ¼ cup packed brown sugar and 1 teaspoon ground cinnamon. Sprinkle evenly over the muffins.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
52g
Fat
15g
Carbs
8g
