why make this recipe
Easy Pumpkin Muffins are a delightful treat perfect for any season, especially fall. They are soft, moist, and filled with the warm flavors of pumpkin and spices. These muffins are a great way to use pumpkin puree, whether you have it leftover from another recipe or want to add a seasonal twist to your breakfast or snacks. Plus, they are simple to make and use ingredients you may already have in your pantry.
how to make Easy Pumpkin Muffins
Ingredients:
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Directions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the pumpkin puree, sugar, brown sugar, vegetable oil, and eggs until smooth.
- In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fill the muffin cups about 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool before serving.
how to serve Easy Pumpkin Muffins
You can serve Easy Pumpkin Muffins warm or at room temperature. They are great on their own or can be enjoyed with butter, cream cheese, or a sprinkle of powdered sugar on top. For a cozy breakfast, pair them with a warm cup of coffee or tea.
how to store Easy Pumpkin Muffins
To store Easy Pumpkin Muffins, place them in an airtight container. You can keep them at room temperature for up to three days. If you want to keep them longer, you can freeze them for up to three months. Just be sure to wrap them well in plastic wrap and then place them in a freezer bag.
tips to make Easy Pumpkin Muffins
- Make sure your pumpkin puree is not too watery; if it is, you can let it drain in a sieve for a bit.
- For extra flavor, add chocolate chips or walnuts to the batter before baking.
- Don’t overmix the batter; mix just until combined to keep the muffins tender.
variation
You can easily customize these muffins. Try adding dried cranberries, raisins, or chopped apples for a fruity twist. If you want a spicier flavor, add some ginger or cloves.
FAQs
1. Can I use fresh pumpkin instead of pumpkin puree?
Yes, you can use fresh pumpkin. Just cook and puree it until smooth, then measure out one cup for the recipe.
2. Can I make these muffins vegan?
Yes, you can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg) and use a plant-based oil.
3. How can I make these muffins gluten-free?
You can use a gluten-free all-purpose flour blend in place of the regular flour, and the muffins should turn out great!
Easy Pumpkin Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These soft and moist pumpkin muffins are filled with warm spices, perfect for any season, especially fall.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the pumpkin puree, sugar, brown sugar, vegetable oil, and eggs until smooth.
- In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Fill the muffin cups about 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool before serving.
<liGradually mix the dry ingredients into the wet ingredients until just combined.
Notes
Store in an airtight container at room temperature for up to three days or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
