Description
Moist and flavorful, these roasted pumpkin muffins are a cozy autumn delight packed with warm spices and a rich pumpkin taste. Perfect for breakfast, snack time, or a fall-themed treat.
Ingredients
Scale
- 1 cup roasted pumpkin puree (from fresh pumpkin)
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1/3 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugars, baking soda, baking powder, salt, and spices.
- In a separate bowl, mix the eggs, oil, milk, vanilla, and roasted pumpkin puree until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use homemade roasted pumpkin for richer flavor, or canned if in a hurry.
- Add chocolate chips or chopped nuts for extra texture and taste.
- Store in an airtight container for up to 3 days, or freeze for later.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 11g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: roasted pumpkin muffins, fall muffin recipe, spiced pumpkin muffins, easy pumpkin breakfast, homemade pumpkin muffins