Pumpkin Muffin Recipe
The flavors of fall ... warm spices and delicious pumpkin. With or without nuts. Chocolate chips are not outside the realm of possibility either.
Course Breakfast, Dessert
Cuisine American
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- 1 - 15 oz can 100% pure pumpkin puree or home-cooked
- 1 ½ cups sugar
- 2 eggs
- ½ cup vegetable oil
- ½ cup chopped toasted pecans optional
- 1/2-3/4 cup chocolate chips optional
Preheat oven to 375. Prepare muffin tins by either lining with papers or spray with nonstick spray.
In a medium bowl, combine the first six ingredients (the dry ingredients). Set aside.
Combine sugar and eggs in a large bowl; beat with a whisk or mixer until well blended. Add pumpkin, oil and water, mixing well. Add the dry ingredients to this mixture and gently mix just until incorporated.
Add nuts and/or chocolate chips if you are using them.
Scoop scant ¼ cup batter into each muffin tin well. Bake 20 minutes or until toothpick inserted into center of the centermost muffin comes out clean. Cool on rack. If using nonstick spray, remove the muffins from the tins after 5 minutes and allow to cool completely on the rack.
Keyword muffin recipe, muffins, pumpkin