Pumpkin Muffins

These soft pumpkin muffins come together in one bowl and bake up warm, spiced and ready for a cozy fall morning.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 200kcal

Preheat oven to 350°F (177°C). Line a 12-cup muffin tin or grease lightly.
In a large bowl, whisk together the pumpkin purée, sugar, eggs and oil until smooth.
1 cup pumpkin purée, ½ cup sugar, 2 large eggs, ½ cup oil
Stir in the flour, baking soda and cinnamon until just combined. Do not over-mix.
1¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon
Divide the batter evenly between the muffin cups. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack. Best enjoyed slightly warm.

Store in an airtight container up to 4 days or freeze for up to 2 months. Reheat briefly in the microwave.

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