Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- Optional: ½ cup chopped nuts or chocolate chips for extra texture
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large mixing bowl, whisk together the eggs, oil (or melted butter), and sugars until well combined. Add the pumpkin puree and stir until smooth.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet mixture, gently folding until just combined. Do not overmix.
- If desired, fold in chopped nuts or chocolate chips for added flavor and texture.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool slightly before transferring them to a wire rack. Serve warm or at room temperature.
Notes
- You can substitute mashed sweet potato or canned yams for pumpkin for a different flavor.
- For gluten-free options, use a gluten-free flour blend.
- If making vegan, replace eggs with flaxseed meal or applesauce, and use plant-based oil or vegan butter.
- Storage: Keep in an airtight container at room temperature for up to 2 days, refrigerate for up to a week, or 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: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg