Peppy Pumpkin Muffins
Get ready to embrace the cozy flavors of fall with these irresistible Peppy Pumpkin Muffins! Bursting with rich pumpkin puree, warm spices like cinnamon, nutmeg, and ginger, and a hint of zesty orange, these muffins deliver a delightful balance of sweetness and spice. Perfectly moist thanks to a blend of milk, vegetable oil, and eggs, these treats are quick and easy to prepare in just 35 minutes, making them a go-to autumn breakfast or snack. Customize each batch with optional additions like chopped walnuts or chocolate chips for extra texture and indulgence. Whether served warm alongside a steaming cup of coffee or tucked into lunchboxes, these muffins are as versatile as they are flavorful. Make a batch today—your kitchen will smell divine, and your taste buds will thank you!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 1 cup Pumpkin puree
- 0.5 cup Vegetable oil
- 2 large Eggs
- 0.33 cup Milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Orange zest
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.5 cup Chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a separate medium bowl, combine the pumpkin puree, vegetable oil, eggs, milk, vanilla extract, and orange zest. Whisk until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spoon or spatula until just combined. Be careful not to overmix; it's fine if there are a few small lumps.
If desired, fold in the chopped nuts and/or chocolate chips to the batter for added texture and flavor.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
3842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.5 g | 243% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 69.2 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 3588 mg | 156% | |
| Total Carbohydrate | 513.0 g | 187% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 295.6 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 416 mg | 32% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 1585 mg | 34% | |
*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.
