Description
These canned pumpkin muffins are soft, spiced, and perfect for busy mornings. Made in one bowl with pantry staples, they’re freezer-friendly and ready in under 30 minutes.
Ingredients
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2/3 cup brown sugar
2 large eggs
1 cup canned pumpkin puree
1/2 cup vegetable oil
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk flour, baking soda, salt, and spices.
3. In another bowl, mix brown sugar, eggs, pumpkin puree, oil, and vanilla until smooth.
4. Combine wet and dry ingredients; stir until just mixed. Do not overmix.
5. Divide batter evenly into the muffin tin.
6. Bake 18–22 minutes, or until a toothpick comes out clean.
7. Cool slightly, then enjoy warm or store for later.
Notes
Add chocolate chips, walnuts, or a streusel topping for variation.
Use half whole wheat flour for extra fiber.
Freeze muffins individually and reheat in microwave for 20 seconds.
Tastes even better the next day!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pumpkin Recipes, Fall Breakfast, Quick Bakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 14g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: canned pumpkin muffins, fall breakfast, quick pumpkin recipe, freezer friendly muffins