Eightyrecipes
Pumpkin Muffins
Soft, spiced pumpkin muffins made in one bowl with seven ingredients and no mixer, ready in half an hour.
Ingredients
- 1 cup pumpkin puree 240 g, plain
- 1/2 cup sugar 100 g
- 2 large eggs
- 1/2 cup oil 120 ml, neutral
- 1 3/4 cups all-purpose flour 220 g, spooned and levelled
- 1 tsp baking soda
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a 12 cup muffin tin, or grease it lightly.
- In a large bowl, whisk together the pumpkin puree, sugar, eggs and oil until smooth.
- Stir in the flour, baking soda and cinnamon until just combined. Do not overmix.
- Divide the batter evenly between the muffin cups, filling them nearly to the top.
- Bake for 18 to 20 minutes, until a toothpick inserted in the centre comes out clean.
- Cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Nutrition values are an estimate. Use plain pumpkin puree rather than pie filling. Stop stirring the moment the flour disappears, since overmixing gives a chewy crumb, and fill the cases nearly to the top for proper domes.
Nutrition
Nutrition is an estimate, calculated automatically.
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