Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt, brown sugar, and granulated sugar.
- Add eggs, vegetable oil, pumpkin puree, and vanilla extract. Stir until smooth and combined—not overmixing.
- Scoop batter evenly into muffin tin cups, about 3/4 full. Optionally sprinkle with nuts or chocolate chips.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can add chopped nuts or chocolate chips on top before baking for extra flavor.
- Store in an airtight container at room temperature for 1-2 days or refrigerate for up to a week.
- To freeze, wrap individually and store for up to 3 months, then thaw at room temperature or warm in microwave.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg