Description
Delight in these soft and flavorful Pumpkin Muffins, infused with warm spices and the rich essence of pumpkin. Perfect for breakfast or as a cozy snack, they capture the essence of fall in every bite.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 ½ cups whole wheat flour
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- ⅓ cup vegetable oil or melted coconut oil
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it lightly.
- Mix Wet Ingredients: In a large bowl, combine 1 cup of pumpkin puree, 2 large eggs, ⅓ cup of vegetable oil (or melted coconut oil), ½ cup of brown sugar, and ¼ cup of granulated sugar. Mix until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 ½ cups of whole wheat flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of ground ginger.
- Mix Together: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in any optional ingredients, like chopped walnuts or pecans.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins can also be frozen for up to 3 months; just thaw and enjoy whenever you like!
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
Nutrition
- Calories: 180
- Sodium: 150mg
- Fat: 4g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g