Description
These moist and flavorful Pumpkin Muffins are perfect for fall mornings or anytime you crave a delightful treat.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- light or dark
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs
- 15 oz. can pumpkin puree
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice.
- In another bowl, beat the eggs and then mix in the pumpkin puree, vegetable oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
- Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
For a sweeter twist, consider adding chocolate chips or nuts to the batter. These muffins can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Muffins, Dessert, Fall
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 270 kcal
- Sugar: 27 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
Keywords: Pumpkin Muffins, fall recipes, baking, dessert