Description

These pumpkin muffins are incredibly moist and flavorful, featuring a blend of pumpkin puree and warm spices. They are perfect as a quick breakfast or snack and are simple to make with just a few ingredients!

Ingredients

Scale

½ cup (100g) granulated sugar
¼ cup (50g) brown sugar, packed
1 cup (244g) pumpkin puree
⅓ cup (79ml) vegetable oil
2 large eggs
2 teaspoons pumpkin pie spice
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon vinegar or lemon juice
⅓ cup (79ml) Fat-Free Milk
2 cups (248g) all-purpose flour

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Instructions

Preheat the oven to 350°F. Spray muffin pans with nonstick cooking spray or line with muffin liners.
In a mixing bowl, combine granulated sugar, brown sugar, pumpkin puree, and vegetable oil. Mix until smooth.
Stir in salt, baking soda, pumpkin pie spice, and eggs until well combined.
Add vinegar, milk, and flour, mixing until smooth without lumps.
Fill muffin cups about ¾ full with the batter. Bake for 15-22 minutes or until a toothpick inserted in the center comes out clean.
Allow muffins to cool slightly before serving.

Notes

For a dairy-free option, substitute the milk with any non-dairy alternative.
Store muffins in an airtight container for up to 3 days, or freeze for a month. Defrost at room temperature or in the microwave.
Feel free to add nuts or chocolate chips for extra flavor and texture.

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 9g
Sodium: 150mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg