Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- 1 pinch salt
- 1 cup pumpkin puree
- 1 cup sugar
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- Optional: 1 cup chopped nuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line muffin tins with paper liners or grease them.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
- In another bowl, mix pumpkin puree, sugar, oil, and eggs until smooth.
- Slowly fold the wet mixture into the dry ingredients, being careful not to over-mix.
- Optional: Fold in nuts or chocolate chips.
- Pour batter into muffin tins, filling each about two-thirds full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let muffins cool in the tin for a few minutes before transferring to a wire rack.
Notes
Use room-temperature ingredients for the best results. Allow muffins to cool completely before storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian