Servings: 12 muffins
Calories: 250kcal
Cost: $8
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Toothpick for testing doneness
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 cup pumpkin puree 100% pure, not pumpkin pie filling
- ½ cup vegetable oil
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, combine both sugars, pumpkin puree, oil, and eggs. Mix until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- If desired, fold in optional add-ins like chocolate chips or nuts.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Don’t overmix the batter to prevent dense muffins. Use fresh spices for the best flavor. Experiment with add-ins like chocolate chips or nuts to customize your muffins. Store muffins in an airtight container at room temperature for up to three days or freeze for longer storage. A simple glaze or cream cheese frosting can elevate your pumpkin muffins for extra indulgence.
Nutrition
Calories: 250kcal | Carbohydrates: 37g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 200mg | Potassium: 200mg | Fiber: 1g | Sugar: 20g | Vitamin A: 700IU | Calcium: 100mg | Iron: 1.2mg
Tried this recipe?Let us know how it was!