Description
Moist, flavorful, and easy-to-make pumpkin muffins perfect for autumn mornings.
Ingredients
Scale
- 1 ¾ cups (219g) all-purpose flour (spooned & leveled)
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- 1 ½ tsp pumpkin pie spice
- ¼ tsp ground ginger
- ½ tsp salt
- ½ cup (120ml) vegetable oil (or melted coconut oil)
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light or dark brown sugar
- 1 ½ cups (340g) canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ¼ cup (60ml) milk (dairy or nondairy)
Instructions
- Preheat your oven to 425°F (218°C) and line a 12-count muffin pan with liners.
- In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt until fully combined.
- In a medium bowl, whisk the vegetable oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth.
- Pour the wet ingredients into the dry mixture and gently fold until just blended.
- Spoon the batter into the prepared liners, filling them to the top.
- Bake at 425°F for 5 minutes, then reduce to 350°F (177°C) and bake an additional 16–17 minutes until a toothpick comes out clean.
- Cool for 5 minutes in the pan before serving.
Notes
For a healthier option, use low-calorie sweeteners or applesauce instead of sugar.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 15g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg