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Pumpkin Muffins

Cozy and fluffy pumpkin muffins that are easy to make and perfect for fall.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Canned or fresh, not sugary pie filling.
  • 2 large eggs
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup oil For moisture.
  • 1 teaspoon vanilla extract Essential for flavor.
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger Optional, for added zing.
  • 1/2 teaspoon salt
Optional Additions
  • 1 cup chocolate chips If desired.
  • 1/2 cup chopped pecans If desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine the dry ingredients: flour, baking soda, baking powder, spices, and salt. Whisk until well mixed.
  3. In another bowl, combine the wet ingredients: pumpkin puree, eggs, both sugars, oil, and vanilla. Mix until combined.
  4. Pour the dry ingredients into the wet ingredients and mix gently, just until combined. Lumpy batter is OK.
  5. If adding extras (like chocolate chips or nuts), fold them in at this stage.
Baking
  1. Spoon the batter into a greased muffin pan, filling each spot just over halfway.
  2. Bake for 18-22 minutes, checking with a toothpick for doneness.
  3. Allow to cool slightly before removing from the pan.

Notes

Store muffins in a tight container on the counter for up to three days. They can be frozen and thawed for a later treat.