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Deliciously Moist Pumpkin Muffins for Any Occasion

Pumpkin Muffins made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  4. Gradually fold the dry mixture into the wet ingredients until just combined.
  5. Line a muffin tin with paper liners or grease it lightly.
  6. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
  7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out clean.
  8. Once baked, remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.