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My Best Pumpkin Muffins

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Deliciously moist and fluffy pumpkin muffins, perfect for fall with warm spices that evoke cozy memories.

Ingredients

Scale
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Optional: 1/2 cup chopped nuts or chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare your muffin tin by greasing it lightly or lining it with paper liners.
  3. Mix the pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract in a large bowl until smooth.
  4. Combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in another bowl.
  5. Incorporate the dry ingredients into the wet mixture until just combined.
  6. Fill the muffin cups about 2/3 full with the batter.
  7. Bake for 18-22 minutes, or until a toothpick comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack.
  9. Enjoy warm with butter or honey.

Notes

For a healthier option, substitute half the flour for whole wheat flour.

Nutrition

Keywords: pumpkin muffins, fall baking, cozy recipes, pumpkin spice, vegan alternatives

Find it online: https://basilboard.com/one-bowl-pumpkin-muffins-easy-fall-recipe/