Description

Indulge in the warm, comforting flavors of homemade pumpkin muffins. Perfectly spiced with cinnamon and nutmeg, these muffins boast a soft, fluffy texture and a golden-brown crust. Ideal for breakfast, brunch, or an afternoon treat, they encapsulate the essence of fall in every delightful bite. Whether you’re enjoying them fresh from the oven or sharing them with friends, these pumpkin muffins are sure to create lasting memories.

Ingredients

Scale

1 cup pumpkin puree (fresh or canned)
1 ½ cups all-purpose flour
¾ cup granulated sugar
¼ cup brown sugar
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
2 large eggs (room temperature)
⅓ cup vegetable oil

Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt.
In another bowl, mix pumpkin puree, eggs, and vegetable oil until smooth.
Pour wet ingredients into dry ingredients and gently fold until just combined; avoid overmixing.
Line muffin tin with paper liners and fill each cup about two-thirds full.
Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cool before transferring to a wire rack.

Nutrition

Serving Size: 1 muffin (75g)
Calories: 180
Sugar: 14g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: For added flavor and texture, consider mixing in chocolate chips or nuts. Store leftover muffins in an airtight container for up to three days at room temperature or freeze individually wrapped for longer storage.