Table of Contents
Enjoy the cozy flavors of fall with these simple pumpkin muffins infused with warm spices. Perfect for breakfast, snacks, or a quick dessert, these muffins are easy to make and delicious to eat.
Ingredients
- 1 1/2 cups canned pumpkin puree
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a large bowl, whisk together the pumpkin puree, sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition.
In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Tips and Variations
- Add chopped nuts or chocolate chips for extra texture.
- Use whole wheat flour for a healthier option.
- Top with cream cheese frosting for a decadent treat.
- Store leftovers in an airtight container for up to 3 days.