Ingredients
Scale
- 1 cup canned pumpkin puree
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large mixing bowl, whisk together the flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Add the pumpkin puree, eggs, vegetable oil, and vanilla extract to the dry ingredients. Gently stir until just combined; do not overmix.
- Divide the batter evenly among muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before removing from the tin.
Notes
- For added flavor, fold in chocolate chips, chopped nuts, or dried cranberries before baking.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Freeze individually wrapped muffins for longer storage; thaw at room temperature or microwave to warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bakery
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
