Description
Pumpkin muffins are the perfect fall treat, bringing warm spices and a cozy aroma to your kitchen. With a soft, moist texture and a hint of sweetness, these muffins are ideal for breakfast or an afternoon snack. Easy to make and versatile enough for any occasion, they’ll have everyone asking for seconds!
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 large eggs
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ⅓ cup vegetable oil (or melted coconut oil)
- ½ tsp salt
- ½ cup pecans or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with non-stick spray or paper liners.
- In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, eggs, vegetable oil, brown sugar, and granulated sugar until smooth.
- Gradually combine the dry ingredients with the wet mixture until just blended; avoid overmixing.
- Spoon batter into muffin cups about two-thirds full. If desired, fold in nuts or chocolate chips.
- Bake for 20-25 minutes until golden and a toothpick comes out clean.
- Cool in the tin for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg