Description
Delightful pumpkin muffins that are soft, moist, and filled with warm spices, perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin pie spice
- 1 (15 oz) can pumpkin puree
- ⅓ cup vegetable oil (or coconut oil)
- 2 large eggs, room temperature
- 1¼ cups sugar (white or mix of white and brown)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with liners or grease it with nonstick spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a large bowl, whisk pumpkin puree, oil, eggs, and sugar until smooth.
- Add the dry ingredients to the wet mixture and stir just until combined. Don’t overmix.
- Fill muffin cups about ¾ full using a scoop or spoon.
- Bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Best served warm with butter or cream cheese. Store in an airtight container at room temperature for up to three days or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin, muffins, fall, baking, dessert