Easy Pumpkin Muffin Recipe
This easy pumpkin muffin recipe is full of fall flavors!
Servings: 12
Calories: 300kcal
Equipment
Ingredients
- 2 cups all purpose flour 8.5 ounces by weight
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. allspice
- 1/4 tsp. ground cloves
- 1 cup pumpkin purée
- 2 eggs
- 2 tsp. vanilla
- 1 - 1 1/4 cup sugar see note
- 8 tbsp. unsalted butter melted and cooled
- 1/3 cup canola or vegetable oil
- 1/4 cup pepita seeds for tops
Instructions
- Preheat oven to 400°F // 200°C // Gas mark 6.
- Line a muffin tin with papers. (Or butter and flour the pan / coat with nonstick baking spray).
- In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and cloves (*or pumpkin pie spice - see note). Whisk to combine and set aside.
- In a small bowl, combine pumpkin purée, eggs, vanilla, sugar, melted butter and oil. Whisk to combine.
- Pour wet ingredients over dry ingredients. Gently stir with a spatula until flour mixture is incorporated, making sure to scrape the bottom of the bowl.
- Fill muffin liners 2/3 full. Sprinkle each muffin with pepitas.
- Bake for 18 - 20 minutes, or until a tester comes out with only a few moist crumbs attached.
- Let muffins cool in tin for 10 minutes before removing to a cooling rack to cool completely.
Video
Notes
For lower sugar muffins, use 1 cup of sugar. For slightly sweeter muffins, use 1 1/4 cups sugar.
You can substitute 2 tsp. pumpkin pie spice for the individual spices.
Nutrition
Serving: 1muffin | Calories: 300kcal | Carbohydrates: 39g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 51mg | Sodium: 257mg | Fiber: 1g | Sugar: 22g