Description
These Simply Pumpkin Muffins are a delightful treat perfect for fall mornings or anytime you crave a cozy, spiced baked good. Moist and flavorful, these muffins are easy to make and even easier to enjoy.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or by greasing lightly.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine wet ingredients: In another bowl, whisk together the pumpkin puree, oil, eggs, sugars, and vanilla until smooth.
- Combine wet and dry: Add the wet ingredients to the dry ingredients and stir until just combined. Fold in walnuts or chocolate chips if desired.
- Bake: Divide batter into muffin cups and bake for 18–22 minutes until a toothpick inserted in the center comes out clean.
- Cool and enjoy: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For added texture and flavor, consider sprinkling the muffin tops with coarse sugar or a cinnamon sugar blend before baking.
- These muffins freeze well for up to 2 months, making them a convenient make-ahead option.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
