Ingredients
Scale
- 1 ½ cups of pumpkin puree
- 1 cup of brown sugar
- ½ cup of vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon of vanilla extract
- 2 cups of all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Instructions
- In a large mixing bowl, combine the pumpkin puree, brown sugar, and oil until smooth. Add the eggs and vanilla extract, whisking until well incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Be careful not to overmix.
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it. Divide the batter evenly among the muffin cups. Optionally sprinkle chopped nuts or chocolate chips on top.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool briefly before serving.
Notes
- You can add chopped nuts or chocolate chips to the batter for extra texture and flavor.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- For longer storage, freeze wrapped muffins for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg