Pumpkin Muffins
Pumpkin Muffins are kids' favorite for breakfast, snack, or dessert. Ready in less than one hour. Soft and moist thanks to pumpkin puree.
Servings: 24 muffins
Calories: 80kcal
Equipment
- 1 stand mixer or electric hand mixer
- 1 muffin pan
Ingredients
Pumpkin Muffins
- 2 eggs room temperature
- 180 gr (1 1/2 cup) all purpose flour
- 150 gr (2/3 cup) pumpkin puree
- 100 gr (1/2 cup) white granulated sugar
- 50 gr (1/4 cup) brown sugar
- 50 gr (1/4 cup) vegetable oil
- 5 gr (1 teaspoon) baking powder
- 5 gr (1 teaspoon) pumpkin pie spice
- 2 gr salt
- 10 gr pumpkin seeds
Instructions
How to Make Pumpkin Muffins
- Preheat oven to 350oF. Prepare a 12-cup muffin pan with paper liners.
- In a large mixing bowl, whisk together flour, baking powder, pumpkin pie spice, and salt. Set aside.
- In a separate mixing bowl, whisk eggs with sugars till it's fluffy. Add vegetable oil and pumpkin puree. Whisk again until well combined.
- Pour pumpkin mixture into the flour and fold with a rubber spatula just until combined.
- Divide batter among prepared muffin cups, filling each 3/4 full. Top each muffin with pumpkin seeds.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 -25 minutes.
- Let cool in the muffin pan for a few minutes, then transfer to a wire rack to cool completely.
- Store muffins in an airtight container.
Notes
Get all ingredients and tools ready before baking.
Measure ingredients using a kitchen scale.
Nutrition
Serving: 1muffin | Calories: 80kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 28mg | Potassium: 27mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 993IU | Vitamin C: 0.3mg | Calcium: 19mg | Iron: 1mg
