Description
Delight in the warm, comforting flavors of fall with these delicious Pumpkin Muffins. Perfectly spiced and moist, these muffins are a wonderful treat for breakfast or as a snack any time of day.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 (15 oz) can pure pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare dry ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
- Mix wet ingredients: In another bowl, whisk together the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
- Bake: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 20–22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add 1/2 cup chocolate chips or chopped nuts for extra texture and flavor.
- Muffins can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 18g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg