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