Description
These easy pumpkin muffins are a fall favorite—fluffy, moist, and packed with warm spices like cinnamon, nutmeg, and ginger. Perfect for breakfast, snacks, or dessert, they’re quick to make and filled with the cozy flavors of the season. Enjoy them plain, or customize with your favorite mix-ins like chocolate chips or nuts for an extra treat!
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ cup vegetable oil
- 2 large eggs
- 1 can (15 oz) pumpkin puree
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, whisk the vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
- Spoon the batter into the muffin liners, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Add-ins: For extra flavor, stir in chocolate chips, chopped nuts, or dried fruit before baking.
- Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Spice Variation: If you love spice, feel free to add a pinch of cloves or increase the cinnamon for a bolder flavor.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: ~180
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg