Pumpkin Muffins

Course: Breakfast, Snack

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 277kcal

Author: Malinda Linnebur

These pumpkin muffins are soft, moist, and fluffy with a perfect amount of spice. They’re easy to make and perfect for a snack or breakfast. You can even add chocolate chips!

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Ingredients

1¾ cups (235g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1½ teaspoons pumpkin pie spice
¼ teaspoon ground ginger
1 (15oz) (425g) canned pumpkin puree
⅔ cup (125g) packed brown sugar
½ cup (120ml) oil (canola, avocado, or coconut)
2 large eggs
1 teaspoon vanilla

Instructions

Preheat oven to 375℉. Line or lightly grease a 12 cup muffin tin; set aside.
In a small mixing bowl, combine the flour, baking soda, salt, cinnamon, pumpkin pie spice, and ginger; set aside.
In a large mixing bowl, combine the pumpkin puree, sugar, oil, eggs, and vanilla. Stir in the dry ingredients JUST until combined. Using a large scoop, evenly distribute the batter in prepared muffin tin. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a FEW crumbs. Let cool in pan for 10 minutes before removing if didn't use liners.

Notes

STORAGE: Store completely cooled muffins in an airtight container for up to 3 days or in the refrigerator for up to 1 week. I like them the second day best because their flavors have had time to meld.
FREEZER-FRIENDLY: Freeze completely cooled muffins in an airtight container or freezer bag for up to 3 months. Thaw overnight at room temperature.

Nutrition