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Pumpkin Muffins

Delicious pumpkin muffins that perfectly balance spices and sweetness, offering a tender crumb and soft texture—a comforting treat for chilly days.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cup pumpkin puree Use fresh for richer flavor.
  • 1 cup sugar
  • 0.5 cup vegetable oil Can substitute half with unsweetened applesauce for a healthier option.
  • 2 large eggs

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups.
  2. In a large bowl, combine the pumpkin puree, sugar, and vegetable oil. Whisk in the eggs until the mixture is smooth.
  3. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually fold the dry ingredients into the wet mixture. Stir until just combined, being careful not to overmix.
  5. Pour the batter into the prepared muffin cups, filling each about 2/3 full.
  6. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

Notes

For storage, let muffins cool completely before placing them in an airtight container. Store at room temperature for up to three days or in the fridge for about a week. For longer storage, freeze for up to three months and reheat in the microwave for 15 seconds.