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Spiced Pumpkin Muffins with a Fiery Kick

These pumpkin muffins are made with moist batter featuring pureed pumpkin, blended with warm spices like cinnamon and nutmeg. A surprising splash of chili or cayenne adds a spicy kick, resulting in a tender, crumbly muffin with a slightly crisp top and a warm, aromatic interior.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup oil vegetable or light olive oil
  • 2 large eggs
  • 1 cup pureed pumpkin canned or homemade
  • 1 ½ teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon chili powder or cayenne pepper adjust to taste for fiery kick
  • 1/2 teaspoon salt

Equipment

  • Mixing bowls
  • Whisk
  • Muffin tin
  • Paper liners or non-stick spray
  • Cooling rack

Method
 

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly spray with non-stick spray for easy removal.
  2. In a large mixing bowl, whisk together the flour, sugar, cinnamon, nutmeg, chili powder, and salt until evenly combined. This creates a flavorful dry base.
  3. In a separate bowl, beat the eggs until they are light and slightly frothy, about 30 seconds of whisking. Then, whisk in the oil until the mixture is smooth and emulsified.
  4. Stir in the pureed pumpkin to the egg mixture, blending well to create an even, orange-hued batter with a rich aroma.
  5. Gradually pour the wet mixture into the dry ingredients, folding gently with a spatula until just combined. Do not overmix; the batter should be slightly lumpy but uniform.
  6. Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Expect the batter to be thick but scoopable.
  7. Bake in the preheated oven for 20-22 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
  8. Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. The aroma will fill your kitchen with warm spices and pumpkin scent.
  9. Enjoy the muffins warm or at room temperature, appreciating the tender crumb with a slight crisp edge and a spicy, comforting aroma.

Notes

Adjust the amount of chili or cayenne to control heat. For extra texture, fold in chopped nuts before baking.