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Simply Pumpkin Muffins Recipe

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These Simply Pumpkin Muffins are a quick and delicious treat bursting with warm fall spices. Made with canned pumpkin, cinnamon, and pumpkin pie spice, these muffins are moist and flavorful. Perfect for breakfast or a snack, they’re easy to make and require just a few simple ingredients.

Ingredients

Scale
  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/4 cup (60ml) milk (dairy or nondairy)

Instructions

  • Preheat your oven to 350°F (177°C) and line a muffin pan with paper liners.
  • In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ground ginger, and salt.
  • In another bowl, mix the vegetable oil, granulated sugar, and brown sugar until well combined.
  • Add the canned pumpkin puree and eggs to the sugar mixture, and mix until smooth.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
  • Divide the batter evenly among the muffin cups.
  • Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Pumpkin pie spice substitute: If you don’t have pumpkin pie spice, you can make your own with 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves.
  • For a healthier option, use melted coconut oil instead of vegetable oil.
  • These muffins freeze well for up to 3 months.

Nutrition

Find it online: https://amandarecipes.com/simply-pumpkin-muffins-recipe/