Ingredients
- Pumpkin puree (1 ¾ cups): Use canned pure pumpkin, not pumpkin pie filling (which is pre-spiced and sweetened). For a fresher taste, homemade puree from roasted pumpkin works well.
- All-purpose flour (2 ½ cups): You can substitute with whole wheat flour for a nuttier flavor or a gluten-free flour blend to make muffins allergy-friendly.
- Sugar (1 cup): Brown sugar is preferred for its moisture and caramel notes, but granulated sugar or coconut sugar are fine substitutes.
- Baking soda (1 tsp) and baking powder (1 tsp): These leavening agents help the muffins rise beautifully.
- Salt (½ tsp): Balances sweetness and enhances flavor.
- Ground cinnamon (1 ½ tsp), nutmeg (½ tsp), ginger (½ tsp), cloves (¼ tsp): Classic pumpkin spice blend that can be adjusted or replaced with pumpkin pie spice.
- Vegetable oil (½ cup): Keeps muffins moist; you can use melted coconut oil or unsalted butter for richer results.
- Eggs (2 large): Bind ingredients and provide structure. For vegan muffins, consider flax eggs or applesauce.
- Vanilla extract (1 tsp): Adds depth and warmth.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Weight Loss Meals
- Method: Baking
- Cuisine: American