Description
Easy and delicious pumpkin muffins recipe perfect for fall.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a bowl, mix flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, whisk eggs, pumpkin puree, oil, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Divide batter evenly into muffin cups.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Do not overmix the batter.
- Store muffins in an airtight container for up to 3 days.
- You can add walnuts or chocolate chips for extra flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin muffins, easy muffins, fall baking