Description
Delicious and moist pumpkin muffins with warm spices, perfect for fall and quick snacks.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 1/2 cup chopped nuts or chocolate chips (optional)
- For the streusel topping:
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 cup butter (melted)
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix together the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until well combined.
- Whisk together the flour, baking powder, baking soda, spices, and salt in another bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Mix together the flour, brown sugar, melted butter, and cinnamon for the streusel until crumbly.
- Divide the muffin batter evenly among the prepared muffin cups and sprinkle the streusel topping.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow to cool slightly before serving.
Notes
Can be stored in an airtight container for up to three days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 225
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg