Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Pumpkin Recipes + Muffins
Author:
Jamielyn Nye
This easy 30-minute pumpkin muffin recipe is the BEST! They're soft, moist, and loaded with delicious cinnamon and pumpkin pie spice.
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
12
Ingredients
1 ¾
cups (230 g)
all-purpose flour
1
cup (200 g)
granulated sugar
1 ½
teaspoons
pumpkin pie spice
(use 2 teaspoons if you like extra spice)
1
teaspoon
ground cinnamon
1
teaspoon
baking soda
1
teaspoon
baking powder
¾
teaspoon
fine sea salt
1
cup
pumpkin puree
¼
cup
vegetable oil
, or melted coconut oil
¼
cup
apple sauce
(I use a 3 ounce pouch)
2
large eggs
, whisked
1 ½
teaspoon
vanilla extract
Optional mix-ins: 1 cup semi-sweet chocolate chips or 1/2 cup walnuts or pecans
Instructions
Preheat the oven to 375°F. Line a muffin pan with liners or spray with nonstick spray.
Whisk the flour, sugar, pumpkin spice, cinnamon, baking soda, baking powder and salt in a large bowl.
Stir in the pumpkin, oil, eggs and vanilla until and mix just until combined. Do not overmix. Add in any mix-in's like chocolate chips if desired.
Add the batter to the prepared muffin pan using a large cookie or ice cream scoop. Fill the liners 3/4 the way full.
Bake for 20 minutes, or until a toothpick comes clean. Remove from oven and allow to cool on a cooling rack. Serve with butter if desired.
Notes
Storing & Freezing:
Store the muffins in an airtight container for up to 3 days for freeze for up to 3 months.
Nutrition
Serving:
1
muffin
|
Calories:
264
kcal
|
Carbohydrates:
49
g
|
Protein:
5
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Cholesterol:
27
mg
|
Sodium:
249
mg
|
Potassium:
127
mg
|
Fiber:
2
g
|
Sugar:
21
g
|
Vitamin A:
3217
IU
|
Vitamin C:
1
mg
|
Calcium:
32
mg
|
Iron:
2
mg