Easy Pumpkin Muffins Recipe
These Easy Pumpkin Muffins are a delightful and quick treat, perfect for any time of the year. Spiced and moist, they're sure to become a family favorite!
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour can substitute with whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 cup pumpkin puree canned or homemade
- 2 large eggs
- 0.5 cup granulated sugar
- 0.5 cup brown sugar packed
- 0.5 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Line a 12-count muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In another bowl, mix the pumpkin puree, eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months.
Nutrition
Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg