These pumpkin muffins are soft and moist in the most perfect way. These muffins will bring you back to Thanksgiving time. They are a perfect recipe for fast and easy fall baking. Must try melt in your mouth recipe.
Serving and Storage
Allow the muffins to cool for 10 minutes before eating. These muffins are best served warm and within 3 days. Store muffins in a container at room temperature for up to a week. For long storage keep in freezer for up to 3 months.
Pumpkin Muffin Video Tutorial:
Why you will love these Pumpkin Muffins
moist for days
taste like Thanksgiving time
easily freezable
super easy to make
perfect size for a nice treat
Pumpkin Muffin Recipe
Prep Time 15 minutes
Cook Time 25 minutes Yield 12 muffins
Total Time 40 minutes Skill level easy Ingredients
1 1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 1/4 cup granulated sugar
1/2 cup vegetable oil
1 cup canned pumpkin puree
2 eggs
1/4 cup water
Directions
Step 1: Preheat and prepare:
Preheat your oven to 350F. Spray or line a 12-muffin pan with non stick spray or with liners.
Step 2: Combine dry ingredients:
Combine flour, baking powder, baking soda, cinnamon, nutmeg, and sugar. Set aside.
Step 3: Combine wet ingredients:
Mix together vegetable oil, canned pumpkin puree, eggs, and water until creamed together.
Step 4: Mix in dry ingredients:
Mix in the previously combined dry ingredients into the wet ones. Mix together until fully combined.
Step 5: Fill baking pans:
Spoon the batter into the liners or sprayed pan. Fill the pan or liners to the top with batter.
Step 6: Bake Muffins:
Place muffins in preheated oven and bake for 20-25 minutes. Insert a toothpick into muffins if clean take out the muffins. Let cool for 10 minutes before enjoying.
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