Description
Deliciously moist pumpkin muffins infused with warm spices, perfect for fall or any time you crave a comforting treat. These muffins are easy to make and can be enjoyed for breakfast, snacks, or dessert.
Ingredients
Scale
- Dry Ingredients:
- 1 2/3 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Wet Ingredients:
- 2 large eggs
- 1 cup canned pumpkin
- 1/2 cup vegetable oil
- 1/4 cup water
- Optional:
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, cloves, ginger, and nutmeg until well combined.
- In another bowl, beat the eggs, pumpkin, vegetable oil, and water until well combined.
- Add the wet ingredients to the dry ingredients and stir until just blended. If desired, fold in the chopped walnuts.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Feel free to substitute fresh pumpkin puree for canned if you prefer.
- Avoid overmixing the batter to ensure the muffins remain tender.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg