Description
These moist and flavorful muffins are perfect for the fall season, filled with the warmth of cinnamon, nutmeg, and fresh pumpkin puree. They’re simple to make and sure to become a family favorite for breakfast or a cozy snack. Let’s get baking!
Ingredients
Scale
- 1 cup fresh pumpkin puree
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
- Mix the dry ingredients: Whisk together flour, sugar, baking powder, baking soda, cinnamon, and nutmeg in a large bowl.
- Combine the wet ingredients: In another bowl, whisk together the pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth.
- Fold wet and dry ingredients together: Gently fold the wet mixture into the dry ingredients until just combined. Avoid overmixing.
- Fill the muffin tins: Scoop the batter into the muffin tin, filling each cup about two-thirds full.
- Bake: Bake for 20-25 minutes, or until the tops spring back when touched and a toothpick inserted comes out clean.
- Cool and serve: Let the muffins cool for a few minutes in the tin before transferring them to a wire rack to finish cooling.
Notes
- For extra flavor, you can add chocolate chips or nuts to the batter.
- Store leftovers in an airtight container to keep them fresh for up to 3 days.