Description
These Pumpkin Spice Muffins are moist and bursting with the flavors of pumpkin, cinnamon, and nutmeg, making them a perfect treat for cozy mornings and festive gatherings.
Ingredients
Scale
- 1 Ā½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- Ā½ tsp salt
- 1 tsp ground cinnamon
- Ā½ tsp ground nutmeg
- Ā½ cup granulated sugar
- Ā½ cup brown sugar, packed
- Ā½ cup vegetable oil
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- Ā¾ cup chocolate chips or walnuts (optional)
Instructions
- Preheat your oven to 350Ā°F (175Ā°C) and line a muffin tin with paper liners or grease it lightly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil, whisking until well incorporated.
- Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture. Whisk until smooth.
- Gradually fold the dry ingredients into the wet mixture, being careful not to overmix; itās fine to have some lumps.
- If using, gently add chocolate chips or walnuts.
- Divide the batter evenly among the muffin cups, filling each about ā full.
- Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Best enjoyed warm but delicious at room temperature. Store in an airtight container for up to 3 days or in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg