Pumpkin Muffins

These soft and fluffy pumpkin muffins are perfect for fall with warm spices and a hint of sweetness. Enjoy them as a snack or breakfast!

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Prep Time 15

Cook Time 20

Resting Time 10

Total Time 35

Course Dessert, Snack

Cuisine American

Servings muffins

Calories 210 kcal

Equipment

Muffin Tin

Ingredients

1 1/2 cups all-purpose flour
1/2 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 ginger
1 cup pumpkin puree
2 large eggs
1/2 cup vegetable oil
3/4 cup granulated sugar

Instructions

Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
In another bowl, combine the pumpkin puree, eggs, vegetable oil, and sugar. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Spoon the batter evenly into the 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 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra flavor, you can sprinkle the top of the muffins with cinnamon sugar before baking. These muffins can also be stored in an airtight container for up to 4 days.

Nutrition

Calories: 210kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 1.5gCholesterol: 25mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 150IUVitamin C: 2mgCalcium: 30mgIron: 1.5mg

Keyword Muffins, Pumpkin