Description
Soft, moist pumpkin muffins spiced with cinnamon and nutmeg—perfect for fall breakfasts or snacks.
Ingredients
Units
Scale
- 1 3/4 cups all‑purpose flour
- 1 cup canned pumpkin purée
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 375 °F (190 °C). Line a 12‑cup muffin pan with liners.
- In a large bowl, whisk together pumpkin purée, sugars, oil, eggs, and vanilla until smooth.
- In another bowl, sift together flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
- Gently fold dry ingredients into wet until just combined—do not overmix.
- Divide batter evenly into muffin cups, filling about ⅔ full.
- Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pan 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra texture, stir in ½ cup chopped nuts or chocolate chips.
- Swap half the oil with applesauce for lower fat.
- Top with a sprinkle of coarse sugar before baking for a crunchy top.
- Store in an airtight container at room temperature up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg