Pumpkin Muffins Recipe With Canned Pumpkin
These Pumpkin Muffins are an easy fall dessert that is a quick, easy way to use up canned pumpkin. Super delicious this pumpkin muffins recipe with canned pumpkin puree is perfect for breakfast or any snack.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup milk (or buttermilk)
- 1 large egg beaten
- 3/4 cup canned pumpkin
- 1 teaspoon vanilla extract
- 5 tablespoons vegetable oil
Instructions
- Preheat the oven to 350 degrees F, and line a 12-cup muffin pan with muffin liners.
- Add the flour, baking soda, baking powder, salt, sugar, cinnamon, and nutmeg into a mixing bowl and whisk together.
- Combine the milk, pumpkin puree, vanilla extract, oil, and beaten egg and mix together.
- Add the milk mixture to the dry mixture and stir just until the flour is moistened, the batter will be lumpy.
- Fill each of the muffin cups 2/3 full.
- Place the muffins into the oven and bake for 18-20 minutes.
- Remove from the oven and allow the pumpkin muffins to cool.
- Serve and Enjoy!
