Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, sugars, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry mixture. Gently fold until just combined without overmixing.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Notes
- Make sure not to overmix the batter to keep muffins fluffy and tender.
- You can add chocolate chips or chopped nuts for extra flavor.
- Store cooled muffins in an airtight container for up to 2 days at room temperature or refrigerate for up to a week.
- For longer storage, freeze individually wrapped muffins.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Bakery & Breads
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal Kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg