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simple pumpkin muffin recipe

Easy Pumpkin Muffin

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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 muffins

Equipment

  • 1 muffin tin
  • 12 muffin liners
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Spatula
  • 1 measuring cup set
  • 1 Oven

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup canned pumpkin puree
  • 1/4 cup vegetable oil
  • 1/4 cup milk
  • 1 egg
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Line the muffin tin with muffin liners.
  • In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  • In another bowl, mix the pumpkin puree, vegetable oil, milk, egg, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and mix until just combined with a spatula.
  • Divide the batter evenly among the muffin liners.
  • Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, make sure not to overmix the batter as it can lead to dense muffins. You can also add chocolate chips or nuts to the batter for added texture and flavor. Store any leftover muffins in an airtight container at room temperature for up to three days.
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