Pumpkin Muffins
Moist, spiced, and simply delicious pumpkin muffins, ideal for breakfast, a snack, or dessert, enveloping you in warm, cozy vibes.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
Wet Ingredients
- 1 cup granulated sugar
- 0.5 cups vegetable oil
- 1 cup pumpkin puree canned or homemade
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cups chocolate chips optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners.
- In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, combine the wet ingredients: sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in chocolate chips if using.
- Fill each muffin cup about two-thirds full with the batter.
Baking
- Place the muffin tin in the preheated oven and bake for about 18-20 minutes.
- Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
Cooling and Serving
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a sweeter muffin, add an extra 1/4 cup of sugar. Substitute half the flour with whole wheat flour for a healthier option. Store in an airtight container for up to 3 days or refrigerate for up to a week. Freeze muffins for up to 3 months.