Pumpkin Muffins Recipe

Name: Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup All-purpose Flour; 1 teaspoon Baking Powder; 1 cup Pumpkin Puree (from A 15oz Can); 1/3 cups Vegetable Oil; 2 whole Large Eggs; 1 teaspoon Pumpkin Pie Spice; 1-1/4 cup Granulated Sugar; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1 Tablespoon Sugar (for The Topping); 1/2 teaspoons Cinnamon, For Topping

Servings: persons

1-1/2 cup All-purpose Flour
1 teaspoon Baking Powder
1 cup Pumpkin Puree (from A 15oz Can)
1/3 cups Vegetable Oil
2 whole Large Eggs
1 teaspoon Pumpkin Pie Spice
1-1/4 cup Granulated Sugar
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1 Tablespoon Sugar (for The Topping)
1/2 teaspoons Cinnamon, For Topping

1
Place muffin liners inside the muffin cups. I prefer to have all of them one color, but I'm a little neurotic so do as you please. Preheat oven to 350F.
2
Whisk together flour and baking powder in a small bowl.
3
(Here's the deal with pumpkin-pie spice: they sell it at most grocery stores right now. But I'm not a fan of a one-purpose type of spice, so I put in 1/8 of a teaspoon each of cinnamon, nutmeg, cloves, ginger, and allspice. So if you don't have pumpkin-pie spice, you can just do what I did.)
4
Whisk together pumpkin puree, oil, eggs, pumpkin-pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth. Then whisk in the flour mixture until just combined.
5
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
6
Divide batter among muffin cups (each should be about 3/4 full), then sprinkle the tops with the cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, about 25 to 30 minutes.
7
Cool in the pan on a rack for 5 minutes, then transfer muffins from the pan to the rack and cool to warm or room temperature.

453

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 11 ingredients. The key ingredients include: 1-1/2 cup All-purpose Flour, 1 teaspoon Baking Powder, 1 cup Pumpkin Puree (from A 15oz Can), 1/3 cups 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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