Pumpkin Muffin
These Pumpkin Muffins are filled with those wonderful Fall flavors you expect along with an amazing pumpkin flavor as well. You will love these in the morning with a cup of coffee or tea!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup sugar
- ½ cup brown sugar (packed)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 large eggs
- 15 oz pumpkin puree (not pumpkin pie mix)
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 375 degrees F. Prepare a muffin tin with liners or nonstick cooking spray.
- Whisk together flour, sugar, brown sugar, baking soda, salt, ground cinnamon, ground cloves, and ground nutmeg in a mixing bowl then set aside.
- In a separate bowl mix together your eggs, pumpkin puree, vegetable oil, and pure vanilla extract.
- Add these wet ingredients to your dry and mix until just combined.
- Spoon batter into prepared muffin tin. Bake for 20 minutes or until cooked through and a toothpick could be inserted and come out clean.
Notes
How to freeze Pumpkin Muffins:
Cook muffins according to directions and allow to cool completely. Wrap each muffin in plastic wrap then place in a large freezer bag. Pumpkin Muffins will be good in the freezer for 2-3 months.
How to thaw Pumpkin Muffins:
- Muffins can be thawed at room temperature.
- To quickly thaw unwrap the muffin then wrap them in a paper town and microwave on high for 30 seconds one at a time.
- You can also unwrap them and then place them in the oven at 350°F for 10 minutes.
Nutrition
Serving: 1muffinCalories: 162kcalCarbohydrates: 26gProtein: 2gFat: 6gSaturated Fat: 5gTrans Fat: 1gCholesterol: 19mgSodium: 123mgPotassium: 71mgFiber: 1gSugar: 16gVitamin A: 3337IUVitamin C: 1mgCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!