Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree (not pie filling)
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with liners or grease.
- Whisk flour, baking powder, baking soda, salt, and spices in a large bowl.
- In another bowl, mix pumpkin puree, sugars, eggs, oil, and vanilla until smooth.
- Fold wet ingredients into dry until just combined, do not overmix.
- Divide batter evenly into muffin cups, filling two-thirds full.
- Bake 20-25 minutes, toothpick should come out clean.
- Cool in pan 5 minutes, then transfer to wire rack.
Notes
- For extra moisture, add a tablespoon of Greek yogurt or sour cream. Try a crumb topping of brown sugar and chopped nuts before baking for texture. Adjust spices to taste. Store in airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg