Ingredients
Scale
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In the same bowl, add pumpkin puree, sugar, vegetable oil, eggs, and vanilla. Stir until well combined.
- Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Using a scoop or spoon, fill each muffin cup about 2/3 full with batter.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool slightly before transferring to a wire rack. Serve warm or at room temperature.
Notes
- For added flavor, mix in chocolate chips or chopped nuts.
- Make sure not to overmix the batter to keep muffins light and fluffy.
- Store in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 10 mins
- Cook Time: 20-22 mins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Fall-inspired
Nutrition
- Serving Size: 1 muffin
- Calories: 190 Kcal
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 35mg
