Ingredients
Scale
For the Muffins:
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
Prepare the Muffin Batter
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
- Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
- Mix Together: Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
Bake the Muffins
- Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 10 min.
- Cook Time: 25 min.
Nutrition
- Serving Size: 12 muffins
- Calories: 180 kcal
- Fat: 7g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g