You all know how much I love pumpkin, and that’s why September – December might be my favorite time of the year! I have put my hands on the best pumpkin muffin recipe, and it’s super easy to make, too!
When I say super easy… I mean, my teenager makes these when he meal preps for breakfast and doesn’t need assistance in the kitchen! It’s a mom win with easy clean-up, too!
The Best Pumpkin Muffin Recipe
1 1/2 cups whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground nutmeg
1 can (15 oz) pure pumpkin
1 1/2 cups sugar
1/2 cup water
2/3 cup vegetable oil
powdered sugar, for dusting tops
Heat oven to 350°F. Place a paper baking cup in each of the muffin cups. This recipe makes 2 dozen muffins.
(If you are using a dark coated muffin pan, heat oven to 325°F.)
In a large bowl, add the following dry ingredients: the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Mix the ingredients together.
In a separate bowl, add the sugar, oil, water and eggs then whisk together. Stir in the can of pumpkin. When combined, add the wet mixture to the dry ingredients, stirring just until moistened. (Do not over mix.) Pour the batter into the muffin liners, 3/4 of the way full.
Bake for 25 minutes or until toothpick inserted in center comes out clean. Let cool and dust the tops with powdered sugar, if desired.
– These muffins can be placed in a zip-type freezer bag. (I take them out the night before serving to defrost.)
– You can also mix in a few walnuts, if that is your preference. I usually throw in 1/4 cup, chopped.