Description
Deliciously moist pumpkin muffins, spiced with warm flavors, perfect for fall gatherings and cozy weekends.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chocolate chips or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners or spray with cooking spray.
- Whisk together the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth and creamy.
- Combine the flour, baking soda, baking powder, spices, and salt in another bowl.
- Add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in chocolate chips or walnuts, if desired.
- Divide the batter evenly among the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack.
Notes
These muffins freeze beautifully! Enjoy with a pat of butter or cream cheese for a delightful treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg