Breakfast & Brunchcrazyforcrust5.0
Pumpkin Muffins Recipe
These are the BEST Pumpkin Muffins! This easy muffin recipe is full of pumpkin flavor and perfect for fall breakfast!
👥 14 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●microwave
📝 Preparation Steps
1
Preheat oven to 350°F. Spray muffin pans with nonstick cooking spray or line with muffin liners.
2
Stir (or mix with hand mixer) together granulated sugar, brown sugar, pumpkin puree, and oil until smooth. Stir in salt, baking soda, pumpkin pie spice, and eggs.
(244g) pumpkin puree1 cupbaking soda1 teaspoon(248g) all-purpose flour2 cupspumpkin pie spice2 teaspoonslarge eggs2
3
Add vinegar, milk, and flour and stir or mix until no lumps remain.
4
Fill muffin cups about 2/3 full. Sprinkle each muffin with cinnamon sugar. Bake for ⏱️ 15-22 minutes, or until a toothpick comes out clean from the center of the muffin. Cool slightly before eating.
(244g) pumpkin puree1 cup(248g) all-purpose flour2 cupscup (50g) cinnamon sugar (see notes)1/4
5
Store in an airtight container for up to 3 days or freeze for up to one month. To defrost, heat in microwave or let sit on the counter.
Nutrition Facts
calories
185 kcal
fat Content
6 g
serving Size
1 muffin
fiber Content
1 g
sugar Content
15 g
sodium Content
176 mg
protein Content
3 g
cholesterol Content
26 mg
carbohydrate Content
30 g
saturated Fat Content
4 g
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