I never thought PUMPKIN MUFFINS could be THIS GOOD! Moist & fluffy recipe

These moist and fluffy pumpkin muffins are everything you love about fall! Well-spiced, perfectly sweet, and finished with a simple cinnamon sugar topping, they’re the ultimate treat to enjoy with your morning coffee or as a cozy afternoon snack.

RECIPE: https://cakesbymk.com/recipe/moist-pumpkin-muffins/
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INGREDIENTS:

🔹Cinnamon Topping

▢2½ tbsps white granulated sugar
▢1 tsp ground cinnamon

🔹Pumpkin Muffins

▢1½ cups (180 g) all-purpose flour
▢¼ cup (30 g) cornstarch
▢1¼ tsps baking powder
▢¼ tsp baking soda
▢¼ tsp salt
▢1½ tsp ground cinnamon
▢¾ tsp ground ginger – powdered ginger (not fresh)
▢¼ tsp ground nutmeg
▢¼ tsp ground cloves
▢1 cup (200 g) white granulated sugar
▢2 large eggs – room temperature
▢¾ cup (155 g) unflavored vegetable oil – I use canola oil
▢1 cup (250 g) pumpkin puree – I use Libby’s 100% canned pumpkin
▢3 tbsps (45 g) whole milk – room temperature
▢1¼ tsps vanilla extract/essence

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Okay, today we’re making the most moist and fluffy pumpkin muffins that are perfect for fall. They’ve got that perfect cozy spiced flavor, a quick and easy to make, and are topped with a simple cinnamon sugar topping that just take these pumpkin muffins to another level. So, to start off, you want to preheat your oven to 425F or 220C conventional and line a standard 12hole muffin tray with muffin liners and set it aside for now. Next, we’re going to make our cinnamon sugar topping. So, to a small bowl, add in 2 and 1/2 tbspoons of white granulated sugar and one teaspoon of ground cinnamon. And then just mix that together until it’s well combined and set it aside for later. Next, we’re going to sift together our dry ingredients. So, I’ve got 180 gram or 1 and 1/2 cups of plain allpurpose flour, 30 gram or 1/4 cup of cornstarch, 1 and 1/4 teaspoon of baking powder, a/4 teaspoon of baking soda, a/4 teaspoon of salt, 1 and 1/2 tesp of ground cinnamon, 3/4 of a teaspoon of powdered ginger, a/4 teaspoon of ground nutmeg, and a/4 teaspoon of ground cloves. Give that a good mix with a whisk until it’s well combined. And set it aside for now. Next, in a large bowl, you want to add in 200 g or 1 cup of white granulated sugar. Two large room temperature eggs. 155 g or 3/4 of a cup of unflavored vegetable oil. I use canola oil. 250 g or 1 cup of pumpkin puree. I recommend using a canned pumpkin puree like Libbyy’s 100% canned pumpkin. 45 gram or 3 tablespoons of room temperature whole milk and 1 and a/4 teaspoon of vanilla. And then using a whisk, give that a good mix until it’s well combined. Now next, you want to add your pre-sifted dry ingredients to the wet ingredients. And again, using a whisk, mix gently until just combined. You don’t want to over mix the batter, otherwise you’re going to end up with dense muffins. So, that is our batter all done. So, so easy. And now you just want to evenly distribute it into our lined muffin pan from earlier. Once all the batter is in, you just want to give the muffin pan a light tap on your counter to remove any large air bubbles. And then you want to grab the cinnamon sugar topping that we prepared earlier and evenly sprinkle that over the tops of the muffins. It’s just going to add an extra pop of flavor and a bit of texture, too. So, once all the topping is on, these muffins are ready to go into our preheated oven for 425F or 220C conventional for 8 minutes. And then, while the muffins are still in the oven, you want to turn the temperature down to 350F or 180 C conventional and bake for a further 12 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs on it. So once the muffins are done, they should look something like this. And then you just want to let them cool in the tray for about 10 minutes just to give them a little bit of time to firm up before carefully transferring them to a wire rack to continue to cool. These muffins are honestly so so soft and fluffy. They’re packed with spices and they have that classic pumpkin flavor that’s perfect for fall. So that is it for today, guys. If you do decide to give these pumpkin muffins a go, then please do leave a review on our blog. It really helps our content out here at Cakes by MK. And I’ll see you in the next video.