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Easy pumpkin muffins recipe video

Pumpkin Muffins | Video

Moist pumpkin muffins loaded with pumpkins. These are super easy to make and delicious!
5 from 41 votes
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Course: Snacks
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author :Nish Kitchen
Servings 12 muffins

Ingredients

  • 1 and ¾ cups all purpose flour plain flour
  • ½ cup granulated sugar caster sugar
  • ¼ cup brown sugar
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon or 1 teaspoon pumpkin pie spice
  • 1 cup pumpkin purée store bought or homemade
  • 2 eggs at room temperature
  • ¼ cup oil
  • ¼ cup milk

Instructions

  • Preheat oven to 180 C / 350 F. Line a 12 hole muffin tin with muffin cases. Set aside.
  • Place flour, granulated (caster) sugar, brown sugar, baking soda and ground cinnamon or pumpkin pie spice in a large bowl. Whisk to combine.
  • In another bowl, place pumpkin purée, eggs, oil and milk. Whisk to combine.
  • Make a well in the dry mixture. Add pumpkin-egg mixture. Fold in gently to create a smooth batter. Do not over mix the batter. The batter will be slightly thick.
  • Divide batter among the muffin cases. Bake for 20-25 minutes, until risen, firm to the touch and a skewer inserted in the middle comes out clean.
  • Leave the muffins in the tin to cook for a few minutes and transfer to a wire rack to cool completely.

Video

Notes

  • You can top the muffins with pepitas (pumpkin seeds) prior to baking if you like
  • Fold in chocolate chips into the batter to make chocolate chip - pumpkin muffins
  • To make gluten free pumpkin muffins, substitute regular flour with gluten free flour

Nutrition

Serving: 1g | Calories: 157kcal | Carbohydrates: 12g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Cholesterol: 63mg | Sodium: 243mg | Fiber: 2g | Sugar: 9g