Description
A simple and delicious recipe for homemade pumpkin muffins, perfect for fall baking. These muffins are moist, flavorful, and packed with autumnal spices.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- 1 ½ tsp pumpkin pie spice
- ¼ tsp ground ginger
- ½ tsp salt
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 ½ cups pumpkin puree
- 2 large eggs
- ¼ cup milk
Instructions
- Combine all dry ingredients: flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt in a large bowl. Whisk to combine and set aside.
- In a separate bowl, whisk together vegetable oil, granulated sugar, and packed brown sugar. Stir in pumpkin puree until smooth. Then, whisk in the eggs one at a time.
- Create a well in the dry ingredients and pour the wet ingredients into it. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Gently fold in the milk until just incorporated. The batter should be thick but pourable.
- Preheat oven to 375°F (190°C). Line a muffin tin with liners or grease. Divide batter evenly into muffin cups, filling two-thirds to three-quarters full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Pumpkin Muffins Fall Baking