Easy Pumpkin Muffins Recipe
Delight in these easy-to-make Pumpkin Muffins, a perfect treat for any time of day during the fall season. Adapted from a popular recipe, these muffins are not overly sweet, offering a comforting pumpkin flavor. Enjoy them plain or elevate them with chocolate chips for a delightful twist. Best of all, this recipe requires no mixer!
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients:
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice*
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/4 cup (60ml) milk (dairy or nondairy)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (218°C) and prepare a 12-count muffin pan with nonstick spray or liners.
- Prepare Dry Ingredients: In a large bowl, combine flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt. Set aside.
- Mix Wet Ingredients: In a separate bowl, mix oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until well combined.
- Combine Ingredients: Pour the wet mixture into the dry ingredients, folding gently until just combined.
- Bake: Fill muffin liners with batter to the top. Bake at 425°F for 5 minutes, then reduce the temperature to 350°F and bake for 16–17 minutes more, or until a toothpick comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before enjoying. Store in an airtight container for up to a week.
Notes
- For longer storage, freeze muffins for up to 3 months. Thaw in the refrigerator overnight and reheat if desired.
- Considerations for ingredient substitutions and additions provided in the recipe notes.
- Adjust sugar and oil amounts cautiously for desired results.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 16g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Find it online: http://bitezly.com/easy-pumpkin-muffins-recipe/
