Pumpkin Muffins
Delicious and versatile pumpkin muffins that are perfect for breakfast or a snack during the fall season.
Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 and 1/2 tsp cinnamon
- 1/2 tsp ground ginger optional
- 1/4 tsp nutmeg
- Sprinkle of cloves
- Optional: chocolate chips chopped walnuts, or pecans
Instructions
- Preheat your oven to 350°F and line or grease a muffin tin.
- In a large bowl, whisk together pumpkin puree, eggs, both sugars, oil, and vanilla until creamy.
- In another bowl, combine flour, baking soda, baking powder, spices, and salt.
- Pour the dry ingredients into the wet and stir just until combined.
- Add any optional ingredients like chocolate chips or nuts, if desired.
- Divide the batter evenly among muffin cups.
- Bake for 18-22 minutes until a toothpick comes out clean.
- Let cool for a few minutes before serving.
Notes
Don't overmix the batter and use real pumpkin puree for best flavor.