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Pumpkin muffins: Discover the secret to moist perfection!

pumpkin muffins

Deliciously moist pumpkin muffins that are perfect for fall or any time of the year.

Ingredients

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

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 puree, vegetable oil, sugar, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  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 comes out clean.
  7. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For added flavor, consider adding chocolate chips or nuts to the batter.
  • Store muffins in an airtight container at room temperature for up to 3 days.
  • These muffins can be frozen for up to 3 months.