Servings: 12 muffins
Calories: 150kcal
Equipment
- Mini muffin pan
- Mixing Bowls
- Whisk
- measuring cups
- measuring spoons
Ingredients
Muffin Batter
- 1 cup Canned pumpkin puree
- 1 cup All-purpose flour spooned into the measuring cup for accuracy
- 1/2 cup Granulated sugar
- 1/2 cup Light brown sugar
- 1 tbsp Baking powder
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/2 tsp Salt
- 1 large Large egg room temperature preferred
- 1/2 cup Whole milk any milk can be substituted
- 1/3 cup Vegetable oil
Instructions
Baking Instructions
- Preheat your oven to 350°F (175°C) and generously grease a mini muffin pan.
- Whisk together flour, granulated sugar, light brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt in a large bowl until well blended.
- Combine pumpkin puree, large egg, whole milk, and vegetable oil in another bowl. Stir until smooth and creamy.
- Fold the wet ingredients into the dry mixture gently until just combined.
- Spoon the batter into each muffin cup, filling them about three-quarters full.
- Bake for 15-18 minutes, or until a toothpick comes out clean. Let cool slightly before transferring to a wire rack.
Notes
Optional: Drizzle with a simple glaze for extra sweetness. Store muffins in an airtight container for up to 3 days at room temperature or a week in the fridge.
Nutrition
Serving: 1muffin | Calories: 150kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 8g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
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