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Simply Pumpkin Muffins Recipe

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These Simply Pumpkin Muffins are a fall favorite, packed with warm spices like cinnamon, pumpkin pie spice, and ginger. Made with canned pumpkin puree, vegetable oil, and a blend of granulated and brown sugars, they offer a moist and flavorful bite in every muffin. Enjoy these easy-to-make muffins for breakfast or a snack, and share the warmth of fall with family and friends.

Ingredients

Scale
  • 1 and 3/4 cups (219g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 and 1/2 cups (340g) canned pumpkin puree
  • 2 large eggs
  • 1/4 cup (60ml) milk (dairy or nondairy)

Instructions

  • Preheat your oven to 350°F (177°C) and line a muffin pan with liners.
  • In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt.
  • In another bowl, mix the vegetable oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth.
  • Gradually add the dry ingredients to the wet ingredients and stir until just combined.
  • Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • Ensure not to overmix the batter to keep the muffins tender.
  • These muffins can be frozen for up to 3 months; just thaw at room temperature or warm in the microwave.

Nutrition

Find it online: https://elianarecipes.com/simply-pumpkin-muffins-recipe/