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Description
Delicious and moist pumpkin muffins, perfect for a fall treat. This recipe is easy to make and features warm spices.
Ingredients
Scale
- 2 cups all-purpose flour
- 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
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a separate bowl, whisk together the sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For cream cheese frosting, mix 8 oz cream cheese, 1/2 cup butter, 2 cups powdered sugar, and 1 tsp vanilla extract.
- You can add 1/2 cup of chopped pecans or walnuts to the batter.
- For a low-sugar version, reduce granulated sugar to 1 cup and use a sugar substitute if desired.
- Ensure you are using pumpkin puree, not pumpkin pie filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: approx. 250
- Sugar: approx. 25g
- Sodium: approx. 200mg
- Fat: approx. 12g
- Saturated Fat: approx. 2g
- Unsaturated Fat: approx. 10g
- Trans Fat: 0g
- Carbohydrates: approx. 35g
- Fiber: approx. 2g
- Protein: approx. 3g
- Cholesterol: approx. 30mg
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