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Pumpkin Muffins

Cozy Pumpkin Muffins to Warm Your Fall Mornings

These cozy pumpkin muffins are soft, moist, and infused with warm spices, making them a perfect treat for fall mornings.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 1 cup Pumpkin Puree Ensure it's pure and not pie filling.
  • 2 cups All-Purpose Flour Can swap partially with whole wheat flour.
  • 1 cup Granulated Sugar Can use less for a lighter version.
  • 2 teaspoons Baking Powder Check freshness before use.
  • 1 teaspoon Baking Soda
  • 2 teaspoons Pumpkin Pie Spice Alternatively, use individual spices.
  • 2 Eggs Can substitute with 2 tbsp ground flax + 6 tbsp water for vegan.
  • 1/2 cup Vegetable Oil Melted coconut oil makes a great alternative.
  • 1/2 teaspoon Salt Elevates flavor.
Optional Add-ins
  • 1 cup Chocolate Chips For a sweet twist.
  • Cream Cheese For swirling in richness.
  • Nuts Walnuts or pecans for crunch.

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Combine pumpkin puree, granulated sugar, eggs, and vegetable oil in a large bowl until smooth.
  3. In another bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
  4. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Fold in any optional mix-ins like chocolate chips or nuts.
  6. Fill muffin cups about two-thirds full with batter.
  7. Bake for 25-30 minutes until muffins are golden brown and a toothpick comes out clean.
  8. Let muffins cool in the tin for 5 minutes before transferring to a wire rack.

Notes

Avoid overmixing to keep muffins light and fluffy. Use pure pumpkin puree for the best results.