Ingredients
Scale
- 1 ½ cups of all-purpose flour
- 1 teaspoon of baking soda
- ½ teaspoon of baking powder
- ½ teaspoon of salt
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground nutmeg
- ¼ teaspoon of ground cloves
- ½ cup of brown sugar
- ⅓ cup of honey or maple syrup
- 2 large eggs
- 1 cup of canned pumpkin puree
- ½ cup of vegetable oil or melted butter
- 1 teaspoon of vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine eggs, pumpkin puree, honey or maple syrup, oil, and vanilla. Whisk until smooth.
- Pour the wet mixture into the dry ingredients. Gently fold until just combined, avoiding overmixing.
- Divide the batter evenly among muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool slightly before transferring to a wire rack to cool completely.
Notes
- For a vegan version, substitute eggs with flax or chia eggs and use plant-based sweeteners.
- For gluten-free muffins, replace all-purpose flour with your preferred gluten-free blend.
- Add chopped nuts or chocolate chips for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg