It’s that time of year again when the leaves start to change color, the air gets a little crisper, and pumpkin everything is back. If you’re looking for a delicious and easy recipe to make this fall, look no further than these pumpkin muffins. Made with canned pumpkin, these muffins are packed with flavor and perfect for breakfast or an afternoon snack.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup canned pumpkin
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- In a large bowl, mix together the canned pumpkin, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Each muffin contains approximately:
- Calories: 225
- Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 32mg
- Sodium: 188mg
- Carbohydrates: 32g
- Fiber: 1g
- Sugar: 20g
- Protein: 2g
Cooking Time:
Prep time: 10 minutes
Cook time: 20-25 minutes
Total time: 30-35 minutes
Equipment:
- Muffin tin
- Paper liners (optional)
- Bowls
- Whisk or fork
- Measuring cups and spoons
- Spatula
- Toothpick
- Wire rack
Serving Suggestions:
These pumpkin muffins are perfect for breakfast, as an afternoon snack, or even as a dessert. Serve them warm or at room temperature with a dollop of whipped cream or cream cheese frosting, if desired.
Variations:
Here are some fun variations you can try:
- Add ½ cup of chopped nuts, such as pecans or walnuts, to the batter.
- Add ½ cup of raisins, dried cranberries, or chocolate chips to the batter.
- Sprinkle the tops of the muffins with coarse sugar or cinnamon sugar before baking.
Substitutions:
Here are some ingredient substitutions you can try:
- You can use 1 teaspoon of pumpkin pie spice instead of the cinnamon, ginger, and nutmeg.
- You can use coconut oil or melted butter instead of the vegetable oil.
- You can use white whole wheat flour or gluten-free flour instead of the all-purpose flour.
- You can use maple syrup instead of the brown sugar.
Storage:
Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can also freeze the muffins for up to 3 months.
Tips:
- Be sure to measure your ingredients accurately for the best results.
- Do not overmix the batter or the muffins will be tough.
- If using paper liners, spray them lightly with cooking spray to prevent the muffins from sticking.
Notes:
You can easily double this recipe to make 24 muffins.
Frequently Asked Questions:
- Can I use fresh pumpkin instead of canned pumpkin?
- Can I freeze these muffins?
- Can I use a different type of oil?
Yes, you can use fresh pumpkin puree instead of canned pumpkin. To make fresh pumpkin puree, simply cut a small pumpkin in half, remove the seeds and pulp, and roast in the oven at 350°F (175°C) until tender. Scoop out the flesh and puree in a blender or food processor until smooth.
Yes, you can freeze these muffins for up to 3 months. To thaw, simply leave them at room temperature for a few hours or microwave for 30 seconds.
Yes, you can use any type of oil you prefer, such as canola oil or olive oil.
Personal Thoughts:
These pumpkin muffins are a fall staple in my house. They are so easy to make and always turn out perfectly. I love that they are made with canned pumpkin, which makes them a quick and convenient recipe to whip up whenever I’m in the mood for something pumpkin-y. These muffins are moist, flavorful, and just the right amount of sweet. I highly recommend giving this recipe a try!