pumpkin muffins


  1. 1 3/4 cups all-purpose flour
  2. 1 cup canned pumpkin puree
  3. 1/2 cup granulated sugar
  4. 1/2 cup brown sugar
  5. 1/2 cup vegetable oil
  6. 2 large eggs
  7. 1 teaspoon baking soda
  8. 1/2 teaspoon baking powder
  9. 1/2 teaspoon salt
  10. 1/2 teaspoon ground cinnamon
  11. 1/4 teaspoon ground nutmeg
  12. 1/4 teaspoon ground cloves
  13. 1/4 teaspoon ground ginger
  14. 1/2 cup chopped nuts or chocolate chips (optional)…


  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups.
  2. In a large mixing bowl, combine the canned pumpkin, granulated sugar, brown sugar, vegetable oil, and eggs. Mix well until the ingredients are thoroughly combined.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and the spices (cinnamon, nutmeg, cloves, and ginger).
  4. Gradually add the dry ingredients to the wet mixture and stir until just combined. Be careful not to overmix; a few lumps in the batter are okay.
  5. If you’d like, fold in the chopped nuts or chocolate chips at this stage for added texture and flavor.
  6. Spoon the muffin batter into the prepared muffin cups, filling each about 2/3 to 3/4 full.
  7. Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. The exact baking time may vary, so keep an eye on them.
  8. Remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes. Then transfer them to a wire rack to cool completely…
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