Description
This easy recipe makes moist and flavorful pumpkin muffins that are perfect for fall baking!
Ingredients
- 2 large eggs
- ¼ cup (59ml) milk
- 1 cup (236ml) vegetable oil
- ¼ cup (56g) butter, melted
- 1 teaspoon (5g) pure vanilla extract
- 1 ½ cups (270g) pumpkin puree
- 1 ½ cups (330g) light brown sugar
- ½ cup (95g) granulated sugar
- 2 ½ cups (350g) all-purpose flour
- 2 teaspoon (8.5g) baking soda
- 1 teaspoon (5g) salt
- 2 teaspoons (5g) ground cinnamon
- 1 teaspoon (2.5g) pumpkin pie spice
- ¼ teaspoon nutmeg
Instructions
- Prep: Preheat the oven to 350°F. Line a muffin pan with liners.
- Beat the wet ingredients: Beat the eggs for 1-2 minutes until fluffy. Next add the oil, butter, egg, milk and vanilla extract and beat together until well combined. Then add the pumpkin puree and continue mixing until well combined.
- Beat in the dry ingredients: First add the brown and granulated sugar and continue beating until well combined. Then add the remaining dry ingredients and beat just until the flour is incorporated. Use a spatula to mix the batter, ensuring all ingredients are well combined.
- Bake: Using a large cookie scoop, filling each liner 3/4 full. Bake at 350°F for 18-20 minutes. Test for doneness by inserting a toothpick into the center of the muffin, if the toothpick comes out clean, the muffins are done.
Notes
Make ahead and storage suggestions: Keep stored in an airtight container in a cool and dry place. These muffins will stay moist for a few days, but it’s best when served within 2 days of preparing. I actually think it’s better on the second day. To freeze these, cool them completely and then store in an airtight container. Thaw to room temperature prior to serving.
Add your favorite mixins- chocolate chips or nuts would be a great addition!
Nutrition
- Serving Size: 1 Muffin
- Calories: 257
- Sugar: 21g
- Sodium: 244mg
- Fat: 13.2g
- Saturated Fat: 10g
- Carbohydrates: 33.4g
- Fiber: 1g
- Protein: 2.5g
- Cholesterol: 23mg