Description
Delightful pumpkin muffins rich in flavor and spices, perfect for breakfast or snacks.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners.
- Combine the pumpkin puree, sugar, vegetable oil, and eggs in a large bowl. Mix well until creamy.
- Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in another bowl.
- Add the dry mixture to the wet ingredients gradually, stirring gently until combined.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack.
Notes
For a vegan version, replace the eggs with flaxseed meal mixed with water and use almond milk instead of vegetable oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg