Pumpkin Muffins
These moist and flavorful pumpkin muffins are perfect for breakfast or an afternoon snack. Bursting with the warm spices of fall, they are easy to make and sure to be a hit with family and friends.
Equipment
- 1 muffin tin
- 1 mixing bowls
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 spatula
- 1 cooling rack
Ingredients
- 1.5 cups all-purpose flour
- 1 cup pumpkin puree canned or fresh
- 0.75 cup granulated sugar
- 0.5 cup brown sugar packed
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.5 cup chopped nuts or chocolate chips Optional
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.
- In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing.
- If desired, fold in chopped nuts or chocolate chips.
- Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
- Bake in the preheated oven for 18 to 20 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 them to a cooling rack.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
These muffins can be frozen; just wrap them tightly and store them in the freezer for up to 3 months.