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Breakfast / Baked / Snack
Pumpkin Muffins
Pumpkin muffins flavored with pumpkin pie spice and vanilla.
Estimated times
- Cook
- 25–30 minutes
- Stand
- At least 10 minutes
- Serving size / yield
- 12 muffins
Muffins
Ingredients
- 1½ cups unsifted all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1½ tablespoons pumpkin pie spice
- 1 cup sugar
- ⅓ cup butter, melted
- ¼ cup water
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 eggs
Instructions
- Preheat the oven to 350°F.
- Line one dozen muffin cups with foil wrappers.
- Mix flour, salt, baking soda, and pumpkin pie spice together in a bowl. Set aside.
- Combine pumpkin puree and sugar in a mixing bowl. Beat until blended.
- Add melted butter and vanilla. Beat until blended.
- Add water and mix until combined.
- Beat in eggs.
- Mix about ⅓ of the flour mixture into the wet ingredients. Continue adding and mixing the flour mixture until completely combined.
- Spoon batter into the lined muffin cups, about ¼ cup per muffin.
- Bake for 25–30 minutes until cooked through. The tops should spring back when lightly touched.
- Let cool for at least 10 minutes.
Nutrition facts
- Serving size
- 1 muffin (1/12 of the batch)
- Calories
- 185
- Total fat
- 6.2 g
- Saturated fat
- 3.6 g
- Cholesterol
- 45 mg
- Sodium
- 215 mg
- Total carbohydrate
- 30.3 g
- Dietary fiber
- 1.1 g
- Total sugars
- 17.3 g
- Added sugars
- 16.5 g
- Protein
- 2.9 g
Estimated from generic ingredient profiles; not laboratory tested. Assumes 12 equal muffins, 1½ cups flour (180 g), 1 cup white sugar (198 g), ⅓ cup unsalted butter (75.3 g), 1 cup unsweetened canned pumpkin puree (245 g), 2 large eggs, and 10 g pumpkin pie spice. Includes the listed salt and baking soda. Salted butter adds about 40 mg sodium per muffin. Pumpkin pie filling, spice blends, ingredient brands, and muffin size change values.