Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup canned pumpkin purée
- ⅓ cup honey or maple syrup
- ⅓ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: chocolate chips, chopped nuts, or cranberries for added flavor
Instructions
- In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- Add the pumpkin purée, honey or maple syrup, oil, eggs, and vanilla to the dry ingredients. Mix thoroughly until the batter is smooth and evenly combined.
- If desired, fold in chocolate chips, nuts, or cranberries for extra texture and flavor.
- Line a muffin tin with paper liners or lightly grease it. Using a spoon or ice cream scoop, fill each muffin cup about ¾ full with batter.
- Preheat your oven to 375°F (190°C). Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool slightly before removing from the pan.
Notes
- You can add chocolate chips, chopped nuts, or dried cranberries for extra flavor and texture.
- For healthier options, substitute applesauce for oil or use whole wheat flour.
- Store leftovers in an airtight container for up to 2 days at room temperature or refrigerate for a week. Freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg