Description
Delicious and moist pumpkin muffins filled with spices, perfect for autumn days.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin or line with paper muffin liners.
- In a large bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
- Pour the wet mixture into the dry ingredients.
- Gently fold until just combined. Be careful not to overmix.
- Add chopped walnuts or chocolate chips if desired, and fold them into the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a delightful glaze, consider drizzling a simple icing made of powdered sugar and milk over the cooled muffins. Store muffins in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg