Simple Homemade Pumpkin Muffins
These tender pumpkin muffins are perfect for a cozy morning treat and come together quickly without any special equipment.
dailyrecipesbook.comThere is nothing quite like the smell of pumpkin and warm spices baking in the oven. These muffins are a favorite in my house because they turn out so moist every single time, and you do not even need an electric mixer to make them.
I love adding a handful of chocolate chips to the batter for a little extra sweetness, but they are just as delicious plain. Feel free to stir in some chopped walnuts if you want a nice crunch in every bite.
Ingredients
- 1 3/4 cups all purpose flour
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup semi sweet chocolate chips (optional)
Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit and line a muffin tin with paper liners.
- 2
In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking soda, and salt.
- 3
In a separate bowl, mix the pumpkin puree, eggs, and oil until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix the batter.
- 5
Fold in the chocolate chips if you are using them.
- 6
Divide the batter evenly into the prepared muffin tin, filling each cup about three quarters of the way full.
- 7
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely.
๐ก Tips
Store your muffins in an airtight container at room temperature for up to three days. You can also freeze them for up to two months and thaw them on the counter whenever you need a quick snack.
Made this recipe? Let us know how it went.
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