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Irresistible Spiced Pumpkin Muffins

These moist and flavorful muffins are packed with warm spices and pumpkin, making them a delightful treat for any time of year.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil Can substitute with melted coconut oil or applesauce.
  • 1 cup brown sugar
  • 2 large eggs
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
Optional Ingredients
  • 1/2 cup chopped walnuts Optional topping
  • 1/2 cup chocolate chips Optional topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with oil.
  2. In a large bowl, whisk together the pumpkin puree, vegetable oil, and brown sugar until smooth. Now, add in the eggs one at a time, mixing well after each addition.
  3. In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, spices (cinnamon, nutmeg, ginger), and salt.
  4. Gradually fold the dry mixture into the wet mixture until just combined. Be careful not to overmix, as this can lead to dense muffins.
  5. If using, fold in the chopped walnuts or chocolate chips gently until they are evenly distributed.
  6. Pour the batter into the muffin tin, filling each cup about 2/3 full.
Baking
  1. Place the tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy fresh, or store them for later!

Notes

Keep an eye on the muffins towards the end of the bake time; every oven is different, and you don't want them to overbake. They can be kept in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze them for up to 3 months. To reheat, pop them in a warm oven for about 10 minutes until heated through.