Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the pumpkin puree, sugar, and vegetable oil in a mixing bowl and whisk gently.
- Add the eggs one at a time, mixing to create a smooth texture.
- Blend the flour, baking soda, baking powder, cinnamon, nutmeg, salt, and any additional spices in another bowl.
- Fold the dry ingredients into the wet mixture gradually, using a spatula.
- Spoon the batter into a greased muffin pan, filling each cup about two-thirds full.
- Place the muffin pan in the oven and bake for 20-25 minutes.
- Test for doneness by inserting a toothpick into the center of a muffin; remove when it comes out clean or with a few crumbs.
Notes
These muffins are best enjoyed fresh but can be stored in an airtight container for up to three days at room temperature or refrigerated for about a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian