Pumpkin Muffins
This pumpkin muffin is made with stuff you already have in your pantry: flour, sugar, eggs, and baking soda. Plus, it's a perfect excuse to crack open that can of pumpkin puree sitting in your cupboard since last fall!
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Servings: 12
Calories: 197kcal
Ingredients
- 1 ¾ cup spooned and leveled all-purpose flour
- 1 tsp baking soda
- 1 ⅔ tsp ground cinnamon
- 1 ⅓ tsp pumpkin pie spice
- ⅓ tsp ground ginger
- ½ tsp salt
- ½ cup vegetable oil
- ½ cup granulated sugar
- ⅓ cup packed dark or light brown sugar
- 1 ⅔ cups canned pumpkin puree
- 2 eggs
- ¼ cup non-dairy or dairy milk
Instructions
- Preheat your oven temperature to 425°F (218°C). Then, grease your muffin pan with non-stick cooking spray or line it with paper liners!
- Mix the flour, cinnamon, baking soda, ginger, pumpkin pie spice, and salt in a big bowl until creamy. Set that bowl aside for a second.
- Mix the oil, brown sugar, granulated sugar, eggs, pumpkin puree, and milk in another bowl until combined. Pour this mixture into your bowl of dry ingredients (from Step 2). Gently fold everything in until you have a smooth batter without flour pockets!
- Grab your muffin liners and fill them with the pumpkin muffin batter you just made.
- Let them bake in the preheated oven for about 5 minutes. Then, dial the baking temperature to 350°F (177°C) and keep baking for another 16 to 20 minutes until a toothpick stuck in the middle comes out mostly clean 21 to 26 minutes in total)
- Let them rest in the pan for about 5 minutes before you dig in. Enjoy!
Notes
- Filling the muffin liners almost full (⅔ to ¾) gives the muffins a nice, domed top and a higher rise. If the liners are only half full, the muffins will be flat and may not bake evenly.
- Pumpkin pie filling is pre-sweetened and spiced for making pies. Using it in your baked muffins will produce overly sweet and strongly spiced flavors. Stick to pure pumpkin puree for the best results.
- Both fresh and canned pumpkin puree are fine, but the latter is the most convenient and accessible. Fresh pumpkin puree requires roasting and pureeing a pumpkin yourself. Plus, fresh puree has a brighter flavor.
- Get creative with chopped nuts like pecans or walnuts, dried fruits like cranberries or raisins, or chocolate chips. For an extra decadent treat, swirl in some cream cheese before baking.
Nutrition
Calories: 197kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 181mg | Potassium: 87mg | Fiber: 1g | Sugar: 17g | Calcium: 32mg | Iron: 1mg
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