Description
Fluffy and delicious muffins infused with warm spices and sweet pumpkin, perfect for cozy autumn mornings.
Ingredients
Scale
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar or brown sugar
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour (or gluten-free alternative)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg (optional)
- ½ teaspoon ginger
- ½ cup chopped nuts or chocolate chips (optional)
Instructions
- Begin by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly with oil.
- In a large bowl, mix together the canned pumpkin, sugar, vegetable oil, eggs, and vanilla extract until smooth.
- In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually fold the dry mixture into the pumpkin mixture until just combined.
- If using nuts or chocolate chips, gently fold them into the batter.
- Spoon the batter into each muffin cup, filling them about two-thirds full.
- Bake for 15-20 minutes, or until a toothpick comes out clean.
- Once baked, let the muffins rest in the pan for about 5 minutes before transferring to a wire rack.
Notes
For healthier alternatives, use whole wheat flour, coconut sugar, or flax eggs for a vegan option. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg