Description
This favorite pumpkin muffin recipe offers moist, flavorful muffins perfect for fall or any time you crave a cozy treat. Featuring warm spices like cinnamon and nutmeg, these muffins blend pumpkin puree with brown and granulated sugars for a perfectly sweet and tender texture. Optional chopped walnuts add a delightful crunch. Easy to prepare and bake, these muffins make a wonderful breakfast or snack option.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (240 g) canned pumpkin puree
- 1/2 cup (100 g) brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1/2 cup (120 ml) vegetable oil
Optional
- 1/2 cup (60 g) chopped walnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or spraying it with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Then add the canned pumpkin puree, brown sugar, granulated sugar, and vegetable oil. Mix everything until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients. Stir gently just until the batter is combined; be careful not to overmix to keep the muffins tender. Fold in the chopped walnuts if you are using them for added texture and flavor.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Do not overmix the batter to maintain a tender and moist crumb.
- Using paper liners or greasing the pan helps with easy removal of muffins.
- Chopped walnuts are optional but add nice texture and flavor.
- You can substitute vegetable oil with melted coconut oil or canola oil if preferred.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For extra flavor, consider adding a teaspoon of vanilla extract to the wet ingredients.
