Description

These Pumpkin Muffins are a delightful treat perfect for fall baking. Moist and flavorful, with a hint of warm spices, they are great for breakfast or as a snack.

Ingredients

Dry Ingredients:

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon salt

Wet Ingredients:

1 cup canned pumpkin puree
½ cup brown sugar
½ cup granulated sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or grease.
Mix wet ingredients: In a large bowl, combine pumpkin, sugars, oil, eggs, and vanilla.
Combine dry ingredients: In a separate bowl, mix flour, baking soda, baking powder, spices, and salt.
Combine wet and dry: Gradually add dry mix to wet mix, stir until just combined.
Fill muffin cups: Divide batter evenly into muffin cups.
Bake: Bake for 20–22 minutes until a toothpick comes out clean.
Cool: Let muffins cool in the tin for 5 minutes, then transfer to a rack to cool.

Notes

For added flavor, consider folding in ½ cup of chocolate chips or nuts.
Muffins can be stored at room temperature for 3 days or frozen for up to 2 months.