Pumpkin Muffins Recipe
These are the BEST Pumpkin Muffins! This easy muffin recipe is full of pumpkin flavor and perfect for fall breakfast!
Servings: 14 muffins
Ingredients
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar, packed
- 1 cup (244g) pumpkin puree
- ⅓ cup (79ml) vegetable oil
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vinegar or lemon juice
- ⅓ cup (79ml) Fat-Free Milk , or use any milk or nondairy milk
- 2 cups (248g) all-purpose flour
- 1/4 cup (50g) cinnamon sugar (see notes)
Instructions
- Preheat oven to 350°F. Spray muffin pans with nonstick cooking spray or line with muffin liners.
- Stir (or mix with hand mixer) together granulated sugar, brown sugar, pumpkin puree, and oil until smooth. Stir in salt, baking soda, pumpkin pie spice, and eggs.
- Add vinegar, milk, and flour and stir or mix until no lumps remain.
- Fill muffin cups about 2/3 full. Sprinkle each muffin with cinnamon sugar. Bake for 15-22 minutes, or until a toothpick comes out clean from the center of the muffin. Cool slightly before eating.
- Store in an airtight container for up to 3 days or freeze for up to one month. To defrost, heat in microwave or let sit on the counter.
Notes
- To make your own cinnamon sugar, mix 1/2 cup granulated sugar with 1 tablespoon cinnamon and stir. Store in an airtight container.
Nutrition
Serving: 1muffin | Calories: 185kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 176mg | Potassium: 79mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2775IU | Vitamin C: 0.8mg | Calcium: 24mg | Iron: 1.3mg
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