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Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill each muffin cup about 2/3 full with the batter.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Chef’s Tips
- For extra flavor, add chocolate chips or nuts to the batter.
- Store muffins in an airtight container to keep them fresh for up to a week.
- For a bit of a kick, adjust the spices according to your taste preference.
Nutrition (per serving)
Approximately 150 calories, 2g protein, 20g carbs, 7g fat
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