Pumpkin Muffins
Deliciously moist and tender pumpkin muffins infused with warm spices, perfect for breakfast or a snack during the fall season.
Ingredients
For the Muffins
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1/2 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Optional Add-Ins
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until well combined.
- In another bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix.
- If you’re using nuts or chocolate chips, fold them into the batter now.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Baking
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For extra moisture, add a tablespoon of sour cream or Greek yogurt to the wet mixture. Try adding a streusel topping made from oats, flour, brown sugar, and butter for a lovely crunch. Swap out the vegetable oil for melted coconut oil for a subtle flavor twist or use applesauce for a healthier option.