Pumpkin Muffins
These pumpkin muffins are a delightful treat, filled with rich pumpkin flavor and a soft, tender crumb—perfect for chilly mornings or unexpected guests.
Ingredients
For the Muffins
- 1 cup pumpkin puree (canned or homemade)
- 1.5 cups all-purpose flour
- 1 cup sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon salt
For the Topping
- 0.25 cup cinnamon sugar (for sprinkling on top)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the pumpkin puree, sugar, and vegetable oil until well combined.
- Add the eggs, one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill each muffin cup about 2/3 full with the batter.
- Sprinkle cinnamon sugar on top of each muffin.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, make sure your pumpkin puree is room temperature before starting. Add chocolate chips or nuts for extra texture. Store in an airtight container for up to 3 days or freeze for longer storage.