Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray with non-stick spray.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, blend the pumpkin puree, sugars, eggs, oil (or melted butter), and vanilla until smooth.
- Gradually add the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix to keep the muffins fluffy.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Optional: top with a sprinkle of cinnamon or streusel.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool for a few minutes before transferring to a wire rack.
Notes
- For extra flavor, add a pinch of additional cinnamon or nutmeg to the batter.
- Sprinkle cinnamon or streusel on top before baking for added texture.
- Use fresh or canned pumpkin puree for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210 Kcal
- Sugar: 15g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg