Pumpkin Cinnamon Muffins

Why Make This Recipe

These Pumpkin Cinnamon Muffins are a perfect treat for any season, especially in the fall. They offer a warm and comforting flavor that combines the sweetness of pumpkin with the spices of cinnamon and nutmeg. They are easy to prepare and great for breakfast, snacks, or dessert. Plus, they fill your kitchen with a delightful aroma as they bake, making it hard to resist enjoying one fresh out of the oven.

How to Make Pumpkin Cinnamon Muffins

Ingredients

• 1 cup canned pumpkin
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg

Directions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin, oil, sugar, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fill each muffin cup about 2/3 full with the batter.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.

How to Serve Pumpkin Cinnamon Muffins

These muffins are best served warm. You can enjoy them plain or with a pat of butter. They also pair well with a cup of coffee or tea. They can be a delightful addition to breakfast or a sweet snack throughout the day.

How to Store Pumpkin Cinnamon Muffins

To store these muffins, place them in an airtight container at room temperature. They will stay fresh for about 2-3 days. If you want to keep them longer, you can freeze them. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can be kept in the freezer for up to 3 months. Simply thaw and reheat them when you’re ready to enjoy.

Tips to Make Pumpkin Cinnamon Muffins

• Make sure to use canned pumpkin and not pumpkin pie filling, which contains added sugars and spices.
• Don’t overmix the batter; mix until just combined for fluffy muffins.
• You can add nuts or chocolate chips to the batter for extra flavor and texture.

Variation

You can easily customize these muffins by adding different spices like ginger or cloves. If you prefer a less sweet muffin, reduce the sugar to 3/4 cup. You can also use whole wheat flour instead of all-purpose flour for a healthier option.

FAQs

1. Can I use fresh pumpkin instead of canned?
   Yes, you can use fresh pumpkin. Make sure to cook and puree it before using, and measure out 1 cup.

2. Can I make these muffins without eggs?
   Yes, you can replace the two eggs with 1/2 cup of applesauce or a flaxseed egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, let sit for 5 minutes).

3. How do I know when the muffins are done?
   You can check doneness by inserting a toothpick into the center of a muffin; if it comes out clean, the muffins are ready.

Pumpkin Cinnamon Muffins

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• Author: barad2025gmail-com
• Total Time: 30 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

These Pumpkin Cinnamon Muffins are a perfect fall treat that combines the warmth of pumpkin with the spices of cinnamon and nutmeg. Perfect for breakfast, snacks, or dessert.

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Ingredients

Scale 1x2x3x

• 1 cup canned pumpkin
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg

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Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin, oil, sugar, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fill each muffin cup about 2/3 full with the batter.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Best served warm. Can be stored in an airtight container at room temperature for 2-3 days, or frozen for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 200
• Sugar: 10g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg

Keywords: pumpkin muffins, cinnamon muffins, fall recipes, breakfast muffins