Description
Soft, moist pumpkin muffins filled with warm cinnamon and nutmeg flavors. Perfect for breakfast, snacks, or cozy fall baking moments.
Ingredients
Scale
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12 cup muffin tin with paper liners.
- In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl whisk pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups filling each about three quarters full.
- Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Notes
- Do not overmix the batter to keep the muffins light and fluffy.
- Use pure pumpkin puree and not pumpkin pie filling.
- Store muffins in an airtight container at room temperature for up to three days.
- Muffins can be frozen for up to two months and reheated gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg