Description
These Easy Pumpkin Muffins are moist, flavorful, and perfect for fall. They are quick to make and taste delicious with a cup of coffee or tea.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ginger.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- These muffins can also be frozen for up to 3 months.
- Feel free to add chocolate chips or nuts for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg