Easy Pumpkin Spice Muffins
Deliciously moist and fluffy muffins packed with warm spices and the rich flavor of pumpkin, perfect for any time of the day.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree Use fresh pumpkin puree if desired.
- 1 cup sugar Adjust to taste.
- 1/2 cup vegetable oil Can substitute with melted butter.
- 2 large eggs Room temperature preferred.
Dry Ingredients
- 1 1/2 cups all-purpose flour Gluten-free blend can be used.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon Adjust for more spice if desired.
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Optional Ingredients
- 1/2 cup chopped walnuts Can be omitted if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, sugar, vegetable oil, and eggs. Blend until smooth.
Mix Dry Ingredients
- In a separate bowl, mix the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
Combine Mixtures
- Slowly add the dry ingredients to the wet mixture. Stir gently until just combined; some lumps are okay.
- Fold in the chopped walnuts if using.
Bake the Muffins
- Line a muffin tin with paper liners or grease it lightly. Fill each section about 2/3 full with batter.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days, in the refrigerator for about a week, or freeze for up to 3 months. Thaw at room temperature before enjoying.