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Easy Pumpkin Muffins

Close-up of pumpkin muffins, one whole and one cut in half, on a white plate.
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Moist and flavorful pumpkin muffins perfect for a fall breakfast or snack. This recipe is simple to make and results in bakery-style muffins.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Optional: ½ cup chopped pecans or chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
  3. In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. If using, gently fold in the chopped pecans or chocolate chips.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moist muffins, you can add an extra tablespoon of pumpkin puree.
  • These muffins freeze well. Once completely cooled, store them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature.
  • You can make a simple streusel topping by mixing ¼ cup flour, 2 tablespoons brown sugar, and 2 tablespoons melted butter. Sprinkle over the batter before baking.

Nutrition

Find it online: https://cutcooktaste.com/easy-pumpkin-muffins/