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Pumpkin Muffins

Delicious Pumpkin Muffins That Will Warm Your Heart

These Pumpkin Muffins are easy to make and packed with cozy flavors, perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Ensures a light and fluffy texture.
  • 1 teaspoon Baking Soda A key leavening agent.
  • 1 teaspoon Baking Powder Extra boost in fluffiness.
  • 2 teaspoons Ground Cinnamon Adds warm spice.
  • 0.5 teaspoon Ground Nutmeg Enhances flavor.
  • 0.5 teaspoon Salt Balances sweetness.
  • 1 cup Granulated Sugar Sweetens muffins.
  • 0.5 cup Vegetable Oil Keeps muffins moist.
  • 1 large Egg Binds ingredients.
  • 1 cup Pumpkin Puree Main ingredient.
Optional Topping
  • 2 tablespoons Coarse Sugar Adds crunch and sweetness.

Equipment

  • Muffin tin
  • Mixing bowls
  • whisk
  • spatula
  • Oven

Method
 

Step-by-Step Instructions for Pumpkin Muffins
  1. Preheat your oven to 425°F (220°C). Prepare muffin tins with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, mix the sugar, vegetable oil, egg, and pumpkin puree until smooth.
  4. Gradually combine the wet and dry mixtures, mixing gently until just combined.
  5. Spoon the batter into the muffin liners, filling them to the top.
  6. Bake at 425°F (220°C) for 5 minutes, then reduce to 350°F (175°C) and bake for 16 to 21 minutes.
  7. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
  8. Optionally, sprinkle coarse sugar on top before baking for added sweetness.

Nutrition

Serving: 1muffinCalories: 170kcalCarbohydrates: 25gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 160mgPotassium: 150mgFiber: 1gSugar: 8gCalcium: 2mgIron: 4mg

Notes

Store muffins in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.

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