Print

Easy Pumpkin Muffins

Print Recipe

Deliciously moist pumpkin muffins, perfect for breakfast, brunch, or snacking, bursting with warm spices and the essence of fall.

Ingredients

Scale
  • 1 cup canned pumpkin
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare your muffin tin by greasing it or lining it with paper liners.
  3. Mix the canned pumpkin, granulated sugar, and brown sugar together in a large mixing bowl.
  4. Add the vegetable oil and eggs, mixing until well combined.
  5. Combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a separate bowl.
  6. Blend the dry ingredients into the wet mixture gently until just combined.
  7. Scoop the batter into the muffin tin, filling each cup about 2/3 full.
  8. Bake for about 18-22 minutes, or until a toothpick comes out clean.
  9. Cool the muffins in the pan for 5-10 minutes before transferring to a wire rack.
  10. Enjoy warm with butter or cream cheese!

Notes

These muffins can be frozen for up to 3 months and reheated in the microwave. Feel free to experiment with spices!

Nutrition

Keywords: pumpkin muffins, fall recipes, easy baking, autumn treats

Find it online: https://sprinklespoon.com/easy-pumpkin-muffins/