Description
Pumpkin muffins are the perfect fall treat, combining the warm flavors of cinnamon and nutmeg with the natural sweetness of pumpkin. These moist, fluffy muffins are quick to make and ideal for busy mornings or cozy gatherings. With optional add-ins like chocolate chips or nuts, they cater to all tastes. Enjoy them fresh from the oven or save some for later—if they last that long!
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 2 large eggs (room temperature)
- ⅓ cup vegetable oil or melted butter
- Optional: ½ cup chocolate chips or nuts
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, both sugars, eggs, and oil/butter until smooth.
- Gradually combine wet ingredients with dry ingredients; stir gently until just combined.
- Fold in optional chocolate chips or nuts if desired.
- Fill muffin cups two-thirds full and bake for 18-20 minutes until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (80g)
- Calories: 200
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg