Easy Pumpkin Muffins
These easy pumpkin muffins comes together in one bowl with warm fall spices! No special equipment is needed to make these moist, tender muffins for breakfast or snack.
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
- Prep. Preheat the oven to 375°F. Line a muffin pan with liners or spray with nonstick spray.
- Dry ingredients. Whisk 1 3/4 cups flour, 1 cup sugar, 1 1/2 teaspoons pumpkin spice, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, and 3/4 teaspoon salt in a large bowl.
- Wet ingredients. Stir in 1 cup pumpkin, 1/4 cup oil, 2 eggs, and 1 1/2 teaspoon vanilla, and mix just until combined. Do not overmix. Add in mix-ins if desired.
- Fill muffin tin. Add the batter to the prepared muffin pan using a large cookie or ice cream scoop. Fill the liners 3/4 of the way full.
- Bake. Bake for 20 minutes, or until a toothpick comes clean. Remove from oven and allow to cool on a cooling rack.
Notes
Storing & Freezing: Store the muffins in an airtight container for up to 3 days for freeze for up to 3 months.
Nutrition
Serving: 1muffin, Calories: 264kcal, Carbohydrates: 49g, Protein: 5g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 27mg, Sodium: 249mg, Potassium: 127mg, Fiber: 2g, Sugar: 21g, Vitamin A: 3217IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
