Pumpkin Muffins
These easy homemade pumpkin muffins are sweet, tender, and packed with the warm flavor of autumn spices. Pumpkin muffins are simple to make and delicious.
Ingredients
- 1 ½ cups (212g) all purpose flour
- 3 teaspoons pumpkin spice or 1 ½ teaspoons ground cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger, ⅛ teaspoon cloves
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ can 1 cup pumpkin puree (8 ounces or 225g)
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup water or orange or apple juice
Instructions
- Preheat oven to 350°F/180°C
- Combine dry ingredients, flour, spices, baking powder, and salt.
- Combine sugar with wet ingredients. Sugar, pumpkin puree, eggs, oil and water.
- Add wet ingredients to dry ingredients, do not over mix the batter.
- Divide between 12 lined muffin cups
- Bake for 20-25 minutes or until a toothpick inserted in the centers comes out clean.
- Allow to cool then remove from pan and serve.
Notes
- Servings.This recipe makes 12-15 muffins.
- Add chocolate. You can add about ¾ cup of regular or semi-sweet chocolate chips to the batter before baking, and throw a few on top for good measure.
- Storing. Store cooled muffins in an airtight container at room temperature. They should last up to 3 days this way. These muffins also freeze very well. I suggest wrapping individually with plastic wrap and then placing in a zip top bag in the freezer.
Nutrition
Calories: 229kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 113mg | Potassium: 111mg | Fiber: 1g | Sugar: 18g | Vitamin A: 3404IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/pumpkin-muffins/