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Pumpkin Muffins

These pumpkin muffins are a soft, moist treat perfect for breakfast or a snack, capturing the delightful flavor of fall year-round.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can substitute half with whole wheat flour for a healthier version
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon Adjust quantity for extra spice if desired
  • 1/2 teaspoon ground nutmeg Adjust quantity for extra spice if desired

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
  2. In a large bowl, mix the pumpkin puree, sugar, and vegetable oil together until smooth.
  3. Add the eggs and vanilla extract. Stir well until everything is combined.
  4. In another bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Slowly add the dry ingredients to the pumpkin mixture. Stir gently until just combined. Do not overmix.
Baking
  1. Fill each muffin cup about 2/3 full with the batter.
  2. Bake in the preheated oven for 20-25 minutes, or until a toothpick comes out clean.
  3. Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Notes

These muffins are delightful served warm. Enjoy them plain or spread some butter on top. For added flavor, consider mixing in chopped nuts or chocolate chips before baking. To keep fresh, store in an airtight container at room temperature for up to three days or freeze for up to three months.