Description
Delicious and moist pumpkin muffins bursting with warm spices, perfect for breakfast or a snack.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup milk
- Optional: ½ cup chocolate chips or chopped nuts
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
- In another bowl, combine the pumpkin puree, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Whisk until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- If desired, fold in chocolate chips or nuts into the batter.
- Evenly divide the muffin batter among the muffin cups, filling each about 2/3 full.
- Bake for 18–22 minutes, checking for doneness with a toothpick.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin muffins, fall recipes, easy muffins