Easy Pumpkin Muffins
Indulge in the cozy flavors of fall with these Easy Pumpkin Muffins. Perfect for breakfast, snacks, or a delightful dessert, these muffins are moist and flavorful without the need for a mixer. With warm spices like cinnamon and pumpkin pie spice, each bite is a comforting treat that can be enjoyed plain or jazzed up with chocolate chips. They store well for up to a week, making them an ideal make-ahead option for busy days. Enjoy the ease of baking while savoring the seasonal taste of pumpkin with this simple recipe.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: Makes about 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup granulated sugar
- 1/2 cup packed light or dark brown sugar
- 1 and 1/2 cups canned pumpkin puree
- 2 large eggs
- 1/4 cup milk (dairy or nondairy)
Instructions
- Preheat your oven to 425°F (218°C) and prepare a muffin pan with nonstick spray or liners.
- In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt.
- In another bowl, mix the vegetable oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth.
- Pour the wet mixture into the dry ingredients and gently fold until just combined.
- Fill each muffin liner to the top with batter.
- Bake at 425°F for 5 minutes; then reduce to 350°F (177°C) and bake for an additional 16–17 minutes until a toothpick comes out clean.
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://recipesbyphoenix.com/easy-pumpkin-muffins/