Description
Delightful and fluffy pumpkin muffins perfect for fall, embodying cozy aromas and seasonal spices.
Ingredients
Scale
- 1 cup Pumpkin Puree
- 1/2 cup Vegetable Oil
- 1 cup Sugar
- 2 Large Eggs
- 1 1/2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Salt
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.
- Mix Wet Ingredients: In a mixing bowl, whisk together the pumpkin puree, vegetable oil, sugar, and eggs until it’s smooth and creamy.
- Combine Dry Ingredients: In another bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Stir Together: Gently fold the dry ingredients into the wet mixture. Be careful not to over-mix.
- Scoop and Bake: Scoop the batter into the muffin tin, filling each cup about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool and Enjoy: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Enjoy!
Notes
Store in an airtight container for up to 4-5 days. Can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg