Description
Delightful pumpkin muffins that are moist and flavorful, perfect for autumn gatherings and family celebrations.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup all-purpose flour (or whole wheat flour)
- 1 cup sugar (brown sugar recommended)
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin.
- In a large mixing bowl, combine pumpkin puree, sugar, and oil. Beat in eggs until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually fold dry ingredients into the wet mixture, being careful not to overmix.
- If desired, fold in nuts or chocolate chips.
- Evenly distribute the batter into the muffin tins, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool muffins in the tin for 5 minutes before transferring to a wire rack.
Notes
For added flavor, enjoy warm with pumpkin butter or cream cheese spread. Freeze wrapped muffins for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin muffins, fall recipes, baked goods, sweet treats