Description
Delightful pumpkin muffins that are soft, moist, and perfect for fall. Easy to make and packed with flavor.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1 (15 oz) can of pure pumpkin or homemade puree
- 1/3 cup vegetable oil
- 2 large eggs
- 1 1/4 cups plus 1 Tbsp sugar, divided
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line 18 cups of two 12-cup muffin pans with liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a stand mixer, combine pumpkin puree, vegetable oil, eggs, and 1 1/4 cups sugar on low speed until combined.
- Gradually add the flour mixture to the pumpkin mixture and mix until just combined.
- In a small bowl, mix cinnamon with the remaining tablespoon of sugar.
- Divide the batter among muffin cups, filling them about 2/3 full. Sprinkle tops with the cinnamon sugar mixture.
- Bake for 20-25 minutes or until muffins are golden brown and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Avoid overmixing the batter. Can add nuts or chocolate chips for variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin muffins, fall recipes, baked goods