Pumpkin Muffins
These moist and flavorful pumpkin muffins are perfect for breakfast or a snack. They are easy to make and pack a delightful pumpkin spice flavor that will warm you up on cooler days.
Equipment
- 1 mixing bowls
- 1 measuring cups and spoons
- 1 muffin tin
- optional muffin liners
- 1 whisk or electric mixer
- 1 rubber spatula
Ingredients
- 1.5 cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.25 teaspoon salt
- 0.5 cup chopped walnuts or pecans Optional
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners or grease it lightly.
- In a large mixing bowl, whisk together the sugar and vegetable oil until well combined.
- Add the eggs one at a time, mixing after each addition. Then, stir in the pumpkin puree until smooth.
- In another bowl, mix together the flour, baking soda, baking powder, spices (cinnamon, nutmeg, ginger), and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to overmix.
- If using, fold in the chopped nuts.
- Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
- Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- For added sweetness, you can sprinkle a pinch of sugar on top of each muffin before baking.
- Store the muffins in an airtight container at room temperature for 3-4 days or freeze for longer preservation.
Notes
For added sweetness, you can sprinkle a pinch of sugar on top of each muffin before baking.
These muffins can be stored in an airtight container at room temperature for 3-4 days or frozen for longer preservation. Just reheat in the microwave before enjoying!