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Pumpkin Muffins

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Tender and sweet pumpkin muffins are like a warm hug on a chilly day, perfect for breakfast or an afternoon treat.

Ingredients

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  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a muffin pan or line it with paper liners.
  3. In a bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  4. In another bowl, combine the sugar, brown sugar, and vegetable oil.
  5. Add the eggs one at a time to the sugar mixture, mixing well after each addition.
  6. Fold in the pumpkin puree and vanilla extract into the wet ingredients.
  7. Gradually mix the dry ingredients into the wet mixture until just combined.
  8. Spoon the batter into the prepared muffin pan, filling each cup about two-thirds full.
  9. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  10. Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

For a little crunch, consider adding chopped nuts or chocolate chips on top before baking. Storing tips include keeping in an airtight container for up to 5 days in the fridge or wrapping individually and freezing for up to 3 months.

Nutrition

Find it online: https://www.glutenfreez.com/pumpkin-muffins/