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