why make this recipe
Easy Pumpkin Muffins are a delightful treat that bring the warm flavors of fall into any kitchen. They are simple to make, use common ingredients, and offer a soft, moist texture that pairs perfectly with a cup of coffee or tea. These muffins are not only tasty but also a great way to use up pumpkin puree, making them a favorite for many. Plus, they can be enjoyed as a breakfast option, snack, or even dessert.
how to make Easy Pumpkin Muffins
Ingredients :
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Directions :
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine pumpkin puree, sugar, brown sugar, vegetable oil, and eggs. Mix until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
how to serve Easy Pumpkin Muffins
Serve Easy Pumpkin Muffins warm or at room temperature. You can enjoy them plain, or spread a little butter or cream cheese on top for extra flavor. They pair well with a hot beverage or can be served alongside fresh fruit for a balanced breakfast.
how to store Easy Pumpkin Muffins
Store the muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for about a week. For even longer storage, freeze the muffins in a freezer-safe bag or container. They can be kept in the freezer for up to 3 months.
tips to make Easy Pumpkin Muffins
- Make sure to use pure pumpkin puree and not pumpkin pie filling, as the latter contains added sugars and spices.
- For extra flavor, consider adding chocolate chips or nuts to the batter.
- Avoid overmixing the batter; stir until just combined to keep the muffins light and fluffy.
variation
You can add dried cranberries or raisins for a fruity twist. Another option is to sprinkle some chopped pecans or walnuts on top before baking for added crunch.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just cook and mash the pumpkin until you get 1 cup of puree.
2. How can I make these muffins gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend in a 1:1 ratio.
3. Can I make these muffins in advance?
Absolutely! You can bake the muffins and store them in an airtight container. Warm them up when you’re ready to enjoy.
Easy Pumpkin Muffins
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Delightful pumpkin muffins that are perfect for breakfast, snacks, or dessert, made easy with simple ingredients.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine pumpkin puree, sugar, brown sugar, vegetable oil, and eggs. Mix until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
Notes
For extra flavor, consider adding chocolate chips or nuts to the batter. Avoid overmixing to keep the muffins light and fluffy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American