Description
These easy pumpkin muffins are the perfect fall treat, with warm spices and a tender crumb. Simple to make and delicious to enjoy!
Ingredients
Units
Scale
Dry Ingredients:
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice*
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/4 cup (60ml) milk (dairy or nondairy)
Instructions
- Preheat oven: Preheat the oven to 425°F (218°C) and prepare a muffin pan with liners.
- Mix dry ingredients: In a large bowl, combine flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt.
- Combine wet ingredients: In a separate bowl, mix oil, sugars, pumpkin puree, eggs, and milk.
- Combine wet and dry: Pour wet ingredients into the dry mixture and fold gently until just combined.
- Fill muffin pan: Spoon batter into muffin liners, filling to the top.
- Bake: Bake at 425°F for 5 minutes, then reduce heat to 350°F and bake for 16–17 minutes more until a toothpick comes out clean.
- Cool and store: Allow muffins to cool in the pan for 5 minutes before serving. Store at room temperature.
Notes
- For extra flavor, add a handful of chopped nuts or chocolate chips to the batter.
- These muffins freeze well for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 20g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
