Description
Soft, spiced pumpkin muffins with warm fall flavors—perfect for breakfast, snacks, or dessert. Add chocolate chips, nuts, or raisins for variety.
Ingrédients
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- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 1 cup pumpkin puree (not pie filling)
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chocolate chips, chopped nuts, or raisins
Préparation
- Prep the Oven: Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- Mix Dry Ingredients: Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine Wet Ingredients: In another bowl, whisk pumpkin puree, oil, eggs, brown sugar, and vanilla until smooth.
- Make the Batter: Pour wet mixture into dry ingredients. Stir gently until just combined. Fold in chocolate chips or nuts if using.
- Fill the Muffin Tin: Divide batter evenly among muffin cups, about 3/4 full.
- Bake: Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let muffins cool in pan 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Notes
Tips: Don’t overmix for fluffy muffins. Check early to prevent overbaking. Add toppings like streusel, cinnamon sugar, or cream cheese frosting. Muffins freeze well.
- Temps de préparation: 15 minutes
- Temps de cuisson: 20 minutes
- Catégorie: Breakfast, Snack, Dessert
- Méthode: Baking
- Cuisine: American
Valeurs nutritionnelles
- Taille d’une portion: 1 muffin
- Calories: 210
- Sucres: 15g
- Sodium: 190mg
- Matières grasses: 9g
- Acides gras saturés: 2g
- Acides gras insaturés: 6g
- Acides gras trans: 0g
- Glucides: 30g
- Fibres: 2g
- Protéines: 3g
- Cholestérol: 35mg