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Pumpkin Muffins

Deliciously moist pumpkin muffins perfect for breakfast or a sweet snack, loaded with autumn spices and customizable with chocolate chips or nuts.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pure pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
  • 1/2 cup vegetable oil or melted butter Can use vegetable oil for a lighter muffin.
  • 1 cup sugar Brown sugar can be used for a richer flavor.
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can substitute with whole wheat flour for a healthier option.
  • 1 teaspoon baking powder Ensure it is fresh for the best rise.
  • 1 teaspoon baking soda Ensure it is fresh for the best rise.
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon Add more for extra flavor.
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
Optional Additions
  • 1 cup chocolate chips or nuts Fold into the batter for added texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners.
  2. In a large bowl, combine the pumpkin puree, vegetable oil (or melted butter), and sugar. Mix until smooth.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  5. Gradually pour the dry mixture into the wet ingredients. Stir gently until just combined.
  6. Fold in chocolate chips or nuts if desired.
  7. Fill each muffin cup about 2/3 full.
Baking
  1. Bake for 18-22 minutes. Check with a toothpick; if it comes out clean, the muffins are done.
  2. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store cooled muffins in an airtight container to keep them fresh for up to 3 days. For longer storage, freeze wrapped muffins for up to three months.