Description
Homemade Pumpkin Muffins are the ultimate fall treat, filling your kitchen with the warm aroma of cinnamon and nutmeg. These fluffy, moist muffins made with pumpkin puree are perfectly sweetened and can be enjoyed fresh from the oven or frozen for later. Ideal for brunch gatherings or cozy evenings, each muffin promises a delightful bite that will have friends and family coming back for more.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 tsp cinnamon
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a bowl, whisk together flour, cinnamon, baking powder, and salt.
- In another bowl, combine pumpkin puree, brown sugar, eggs, oil, and vanilla extract until smooth.
- Gently fold the wet mixture into the dry ingredients until just combined; avoid over-mixing.
- If desired, fold in nuts or chocolate chips.
- Pour batter into muffin tins and bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg