Pumpkin Muffins

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1 large egg
• 1/2 cup milk

Steps

1. 1 Preheat oven to 375°F. Line a muffin tin with paper liners.
2. 2 In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt, and sugar.
3. 3 In another bowl, mix pumpkin puree, oil, egg, and milk until smooth.
4. 4 Pour wet ingredients into dry ingredients and stir just until combined.
5. 5 Divide batter among muffin cups, filling each about 2/3 full.
6. 6 Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. 7 Cool muffins in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Tips

• For extra flavor, add 1/2 cup of chopped nuts or chocolate chips to the batter.
• These muffins freeze beautifully! Wrap individually in plastic wrap before freezing.
• To check if they're done, insert a toothpick into the center; it should come out clean.
• Don't overmix the batter—it keeps the muffins tender.

Storage

Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Reheat in a microwave or oven for best results.

Serving Suggestions

• Serve warm with a pat of butter.
• Pair with a steaming cup of coffee or tea.
• Top with a dollop of whipped cream for a treat.

FAQ