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