Description
Delight in the warm flavors of fall with these simply delicious pumpkin muffins. Easy to make and perfect for breakfast or a snack, these moist and tender treats are sure to become a seasonal favorite.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup canned pumpkin purée
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 350°F and prepare a 12-cup muffin tin with liners or greasing.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine Wet Ingredients: In a separate bowl, whisk pumpkin purée, eggs, sugars, oil, and vanilla until smooth.
- Combine Mixtures: Gradually stir dry ingredients into wet until just combined.
- Fill Muffin Cups: Divide batter evenly in muffin cups, filling 3/4 full.
- Bake: Bake for 20–22 minutes until a toothpick comes out clean.
- Cool and Serve: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add chocolate chips or chopped nuts for extra texture.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
