Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil or melted butter
- Optional: cream cheese swirl or chocolate chips for added flavor
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.
- In a separate bowl, beat the pumpkin puree, sugars, eggs, and oil until smooth and creamy.
- Gradually add the wet mixture to the dry ingredients, gently folding until just combined. Do not overmix.
- Scoop the batter evenly into the muffin cups, filling about two-thirds full. Add chocolate chips or a dollop of pumpkin cream cheese swirl if desired.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool for 5 minutes in the pan, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- For extra flavor, add chocolate chips or cream cheese swirl.
- Use fresh pumpkin puree for best results.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210 Kcal
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg