Servings: 12 muffins
Calories: 250kcal
Cost: $10
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Spoon
- Measuring cups and spoons
- Paper liners
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups sugar
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
Instructions
- Preheat your oven to 375°F. Line a muffin tin with paper liners.
- In a bowl, mix pumpkin puree, oil, eggs, and sugar. Stir until smooth.
- In another bowl, whisk flour, baking soda, salt, and spices.
- Add dry ingredients to wet ones. Mix gently. Don’t overmix.
- Spoon batter into muffin cups. Fill each about 3/4 full.
- Bake for 20-25 minutes. A toothpick should come out clean.
Notes
Use fresh spices for better flavor.
Don't skip the salt; it enhances the sweetness.
Avoid overfilling muffin cups to ensure even baking.
Let the batter rest for 10 minutes before baking.
For a healthier twist, consider swapping half the oil with applesauce.
Don't skip the salt; it enhances the sweetness.
Avoid overfilling muffin cups to ensure even baking.
Let the batter rest for 10 minutes before baking.
For a healthier twist, consider swapping half the oil with applesauce.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 180mg | Potassium: 200mg | Fiber: 1g | Sugar: 20g | Vitamin A: 650IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1.5mg
Tried this recipe?Let us know how it was!