Simply Pumpkin Muffins: The Easiest Fall Treat You'll Love
Simply Pumpkin Muffins are the perfect fall treat, blending warm spices and rich pumpkin flavor.
Equipment
- Muffin pan
- Mixing Bowls
- Whisk
- measuring cups
- measuring spoons
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour spooned & leveled
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon ground ginger
- ½ teaspoon salt
Wet Ingredients
- ½ cup vegetable oil or melted coconut oil
- ½ cup granulated sugar
- ½ cup packed brown sugar light or dark
- 1 ½ cups canned pumpkin puree not pumpkin pie filling
- 2 large eggs
- ¼ cup milk dairy or nondairy
Instructions
Baking Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
- In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
- In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients and fold everything together gently just until combined and no flour pockets remain.
- Spoon the batter into liners, filling them all the way to the top.
- Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (177°C) and bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan before enjoying.
- Cover tightly and store at room temperature for up to 1 week.
Notes
These muffins are moist and perfect for enjoying in the fall. You can substitute oils as needed.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 1000IUVitamin C: 1mgCalcium: 30mgIron: 1mg
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