Spiced Pumpkin Muffins with Orange Zest

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Moist pumpkin muffins warm with cinnamon, nutmeg and ginger, sweetened with granulated and brown sugar and brightened with fresh orange zest. This American-inspired recipe, ready in about 35 minutes, layers all-purpose flour, baking soda, ground cinnamon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 12 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
  2. Step 2: In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, and 1/4 tsp salt until evenly combined.
  3. Step 3: In a separate bowl, beat 3/4 cup granulated sugar, 1/4 cup brown sugar, 1 cup canned pumpkin puree, 1/2 cup vegetable oil, 2 large eggs, 1 tsp vanilla extract, and 1 tsp orange zest until smooth.
  4. Step 4: Gradually fold the dry ingredients into the wet mixture using a spatula until just combined; do not overmix.
  5. Step 5: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  6. Step 6: Bake for 18-22 minutes until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed.
  7. Step 7: Cool muffins in the tin for 5 minutes before transferring to a wire rack to cool completely.

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