Ingredients
Scale
- 1 ½ cups of 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
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- Optional: ½ cup chocolate chips or chopped nuts
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together pumpkin puree, sugar, eggs, and vegetable oil until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- If desired, fold in chocolate chips or chopped nuts for extra texture.
- Divide the batter evenly into the prepared muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- Reheat muffins in the oven or microwave before serving for best flavor.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg