Go Back
Pumpkin Muffins

Pumpkin Muffins for Quick Breakfast

These fluffy pumpkin muffins come together in under 20 minutes, making them a perfect breakfast or snack option. Packed with warm spices and pumpkin puree, they are moist, flavorful, and family-friendly.
Imprimer la recette Épingler la recette
Préparation 10 minutes
Cuisson 18 minutes
Temps total 28 minutes
Portions: 12 muffins
Plat: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Préparation Notes

Ingrédients
  

  • 1 3/4 cups all-purpose flour
  • 1 cup canned pumpkin puree
  • 2/3 cup granulated sugar
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt

Équipement

  • Muffin Pan
  • Mixing bowls
  • Wire Rack

Préparation
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, mix pumpkin puree, sugar, vegetable oil, and eggs until smooth.
  4. Combine wet and dry ingredients, stirring gently until just mixed. Do not overmix.
  5. Divide the batter evenly into the muffin cups, filling each about two-thirds full.
  6. Bake for 16–18 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes et conservation

Try adding chocolate chips, nuts, or dried fruit for extra variety. For a healthier twist, substitute applesauce for some of the oil, or use coconut sugar instead of white sugar.