Description
These moist and flavorful muffins are packed with warm spices and pumpkin, making them a delightful treat for any time of year.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil (Can substitute with melted coconut oil or applesauce.)
- 1 cup brown sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/2 cup chopped walnuts (Optional topping)
- 1/2 cup chocolate chips (Optional topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with oil.
- In a large bowl, whisk together the pumpkin puree, vegetable oil, and brown sugar until smooth. Now, add in the eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, spices (cinnamon, nutmeg, ginger), and salt.
- Gradually fold the dry mixture into the wet mixture until just combined. Be careful not to overmix, as this can lead to dense muffins.
- If using, fold in the chopped walnuts or chocolate chips gently until they are evenly distributed.
- Pour the batter into the muffin tin, filling each cup about 2/3 full.
- Place the tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy fresh, or store them for later!
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: Irresistible Spiced Pumpkin Muffins