Pumpkin Muffins Recipe
Calories: 210kcal
Ingredients
- 1 ¾ cups all-purpose flour – your muffin canvas
- 1 tsp baking soda – lift ‘em up!
- ½ tsp baking powder – for extra fluff
- ½ tsp salt – balance those flavors
- 1 tsp cinnamon – autumn in powdered form
- ½ tsp nutmeg – optional but worth it
- ½ tsp ginger – for subtle warmth
- ½ cup vegetable oil – keeps muffins moist
- ½ cup brown sugar – sweet but not overkill
- 2 large eggs – bind it all together
- 1 tsp vanilla extract – flavor booster
- 1 cup pumpkin puree – the star of the show
- ½ cup chopped walnuts – optional but crunchy heaven
- ½ cup chocolate chips – because why not?
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Rookie mistake alert: don’t skip this step.
- Mix dry ingredients in a bowl: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Whisk it all together so no clumps remain.
- Combine wet ingredients in another bowl: oil, brown sugar, eggs, vanilla, and pumpkin puree. Whisk until smooth.
- Fold dry into wet: Gently stir until just combined. Don’t overmix, or your muffins will be tough.
- Add mix-ins: Chocolate chips and walnuts go in last, folded carefully.
- Fill muffin cups about ¾ full. Don’t overstuff, or you’ll have muffin volcanoes.
- Bake for 20–25 minutes, or until a toothpick comes out clean. The house will smell like fall—try not to eat them all at once.
- Cool for 10 minutes in the pan, then transfer to a wire rack. Patience is a virtue… kinda.