Description
Delightful fluffy pumpkin muffins infused with warm spices, perfect for breakfast or as a treat on a chilly fall morning.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: chocolate chips, nuts, or dried fruit
Instructions
- Gather all your ingredients on a clean countertop. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine the canned pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract in a separate bowl. Mix until smooth.
- Gradually fold the dry ingredients into the wet mixture. If adding chocolate chips or nuts, fold them in now.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes until a toothpick inserted comes out clean. Cover loosely with foil if muffins brown too quickly.
- Once baked, cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Consider making a larger batch and freezing some muffins for a grab-and-go breakfast later in the week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 18g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg