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Deliciously Spiced Pumpkin Muffins for Fall Mornings

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

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup chopped nuts optional

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare your muffin tins.
  2. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until well combined.
  3. Add the eggs and vanilla extract to the mixture, whisking until smooth.
  4. In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  6. If desired, fold in chopped nuts or chocolate chips gently into the batter.
  7. Scoop the batter into prepared muffin tins, filling each about 2/3 full.
  8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
  9. Remove from the oven and allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
  10. Enjoy your muffins warm, or store them in an airtight container for later.

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