Light Pumpkin Muffins
Light, fluffy, and bursting with fall flavors, these Light Pumpkin Muffins are the perfect seasonal treat that’s both delicious and easy to make. Crafted with warm pumpkin pie spice, wholesome canned pumpkin puree, and just the right touch of sweetness from brown and granulated sugars, these muffins strike an ideal balance between indulgence and health-conscious baking. The recipe comes together in just 35 minutes, making it perfect for busy mornings or cozy afternoons. With optional add-ins like chopped nuts or chocolate chips, you can customize these muffins to suit your taste. Serve them warm with a cup of coffee for a comforting fall breakfast or as a satisfying snack on the go. Perfectly moist and made with simple pantry ingredients, these muffins are a must-try for pumpkin lovers!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 2 teaspoons Pumpkin pie spice
- 0.25 teaspoons Salt
- 1 cup Canned pumpkin puree
- 0.5 cups Brown sugar (packed)
- 0.25 cups Granulated sugar
- 1 large Egg
- 0.25 cups Vegetable oil
- 0.25 cups Milk (low-fat or non-dairy)
- 1 teaspoons Vanilla extract
- 0.5 cups Optional: Chopped nuts or chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt until well combined.
In a separate medium mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, egg, vegetable oil, milk, and vanilla extract. Whisk until smooth and fully combined.
Gradually add the wet ingredients to the dry ingredients, gently mixing with a spatula or wooden spoon until just combined. Do not overmix; a few lumps are okay.
If using optional chopped nuts or chocolate chips, fold them into the batter at this stage.
Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy the light pumpkin muffins as a flavorful breakfast, snack, or dessert!
Nutrition Facts
Calories |
2746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.4 g | 176% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 37.5 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 2297 mg | 100% | |
| Total Carbohydrate | 355.7 g | 129% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 179.1 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 356 mg | 27% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1476 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
