Easy Moist Pumpkin Muffins
Pumpkin muffins are a go-to for fall breakfasts in my household. We take fall seriously over here, so you know I've tested this recipe more times than I can count. These easy moist pumpkin muffins are basically fall in muffin form.
Servings: 11
Calories: 282kcal
Equipment
- 1 Hand mixer
- Whisk
- Mixing bowls
- Medium-sized cupcake liners
- Metal muffin pan
- Spatula
- Measuring cups & spoons
Ingredients
- 1 15 ounce Pumpkin puree
- ½ Cup Granulated sugar
- ½ Cup Light brown sugar
- 2 Eggs
- ¼ Cup Milk I like to use 2%
- ½ Cup Vegetable oil
- 1-¾ Cup All-purpose flour
- 1 Teaspoon Baking soda
- 1 Teaspoon Nutmeg
- 1 Teaspoon Cinnamon
- 1 Cup Chocolate chips
- ½ Teaspoon Salt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Add medium-sized cupcake liners to the pan and set aside.
- In a large bowl, combine pumpkin, sugars, eggs, milk and vegetable oil. Mix until all ingredients are combined.
- In another bowl, whisk together flour, salt, baking soda, cinnamon, nutmeg.
- Spoon in the dry ingredients into the wet ingredients. Gently mix together. Repeat until all of the dry ingredients are combined into the wet ingredients.
- Lastly, fold in the chocolate chips.
- Fill each cupcake liner to the top.
- Bake for 27-30 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Allow the muffins to cool for 30 minutes before enjoying.
Notes
- Careful not to overmix the muffins.
- Make sure your ingredients are room temperature.
Nutrition
Calories: 282kcal | Carbohydrates: 30g | Protein: 3g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 223mg | Potassium: 130mg | Fiber: 2g | Sugar: 25g | Vitamin A: 75IU | Vitamin C: 0.02mg | Calcium: 33mg | Iron: 1mg
