Pumpkin Muffins
This easy pumpkin muffins recipe combines warm spices and rich pumpkin flavor for a cozy, homemade treat. Perfect for breakfast or a snack, these muffins are moist, delicious, and simple to make.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ground cloves, and salt. Set aside.
- In another bowl, combine the pumpkin puree, vegetable oil, eggs, sugar, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Spoon the batter into the muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Serving Suggestions:
- Serve warm with butter and honey, or with cream cheese spread.
- Add a topping bar with nuts, chocolate chips, or dried fruit for a fun twist.
Storage:
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to a week, or freeze for up to 3 months.