Description
A delightful pumpkin muffin recipe that is easy to make and perfect for the fall season.
Ingredients
- All-purpose flour: 2 cups (240 g)
- Canned pumpkin puree: 1 cup (240 g)
- Brown sugar: 1/2 cup (100 g), packed
- Granulated sugar: 1/2 cup (100 g)
- Eggs: 2 large
- Vegetable oil: 1/2 cup (120 ml)
- Baking powder: 1 teaspoon
- Baking soda: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Chopped walnuts: 1/2 cup (60 g), optional
Instructions
- Preheat your oven to 350°F (175°C) and prepare the muffin tin with liners or cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
- In another bowl, beat the eggs and then add the canned pumpkin puree, brown sugar, granulated sugar, and vegetable oil. Mix until smooth.
- Gradually add the wet mixture to the dry ingredients and stir gently until just combined. Fold in chopped walnuts if using.
- Fill each muffin cup about two-thirds full with the batter and bake for 18-22 minutes, or until a toothpick comes out clean.
- Let the muffins cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
Notes
- Using fresh pumpkin can enhance the flavor.
- Avoid overmixing the batter to keep muffins light and fluffy.
- Store leftovers in an airtight container at room temperature for up to three days.
- Muffins can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin muffins, fall baking, easy muffin recipe