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Delicious Pumpkin Muffins for the Perfect Fall Snack

Pumpkin Muffins made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup canned pumpkin puree
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, mix together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients, stirring just until combined.
  5. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  6. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
  8. Enjoy! These muffins are best served warm or at room temperature.

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