Pumpkin Muffins

Pumpkin muffins are one of my favorite fall treats. I like that this recipe uses a whole can of pumpkin.

Preheat the oven to 375 and prepare a muffin pan with liners or spray.

In a medium bowl, mix together the wet ingredients:

1 c. sugar

1/2 c. brown sugar

2 eggs

1 t. vanilla

15 oz. can of pumpkin

1/2 c. oil

In a separate bowl, mix the dry ingredients:

1 3/4 c. flour

1 t. baking soda

1/2 t. salt

2 t. cinnamon

1/4 t. nutmeg

1/4 t. ginger

1 c. chocolate chips

3/4 c. chopped walnuts

Make a well in the dry ingredients and stir in the wet ingredients until just combined. Fill the muffin cups 2/3 of the way full. Bake at 375 for 19-21 minutes.

Pumpkin muffins are especially delicious warm. I think they’re even better the next day when reheated so the chocolate chips get melty again.

Find more muffins and quick breads here.

pumpkin muffins
my sous chef’s reaction when she learned her best friend was coming over to play soon 🙂

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