Pumpkin Muffins Recipe

Name: Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 cups all-purpose flour; 1 tsp baking powder; 1 cup canned solid-pack pumpking (from a 15-oz can) (I accidentally put the entire 15 oz. can in, with no ill effects at all); 1/3 cup vegetable oil; 2 large eggs; 1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice); 1.25 cups plus 1 Tbsp sugar; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp cinnamon

Servings: persons

1.5 cups all-purpose flour
1 tsp baking powder
1 cup canned solid-pack pumpking (from a 15-oz can) (I accidentally put the entire 15 oz. can in, with no ill effects at all)
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
1.25 cups plus 1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

1
Put oven rack in middle positiona nd preheat oven toe 350F. Put liners in muffin cups.
2
Whisk together flour and baking powder in a small bowl.
3
Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
4
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
5
Divide batter among muffin cups (each should be about 3/4 full), then spinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wodden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.
6
Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1.5 cups all-purpose flour, 1 tsp baking powder, 1 cup canned solid-pack pumpking (from a 15-oz can) (I accidentally put the entire 15 oz. can in, with no ill effects at all), 1/3 cup vegetable oil, and more.

Yes, Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Muffins

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