Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- Optional: chocolate chips or chopped nuts for added texture
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick spray.
- In a large mixing bowl, whisk together the canned pumpkin puree, sugar, and eggs until well combined.
- Stir in the vegetable oil or melted butter and vanilla extract if using.
- In a separate small bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry mixture into the wet ingredients, folding gently until just combined. Fold in chocolate chips or nuts if desired.
- Distribute the batter into the prepared muffin tins, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly, then transfer to a wire rack before serving.
Notes
- For extra flavor, add ½ teaspoon of vanilla extract or ground ginger.
- Optional mix-ins include chocolate chips, chopped nuts, dried cranberries, or shredded coconut.
- Store muffins in an airtight container for up to 2 days at room temperature, refrigerate for up to a week, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg