Pumpkin Muffins
Prep Time
Cook Time
Total Time
Recipe Type: Breakfast & Brunch
Serves: 18 muffins
  • 2 cups all-purpose flour
  • 2 tsp. cinnamon
  • ½ tsp. nutmeg
  • 1 tsp. baking soda
  • ¼ tsp. baking powder
  • ½ tsp. salt
  • 1 ½ cups sugar
  • 3/4 cup canola oil
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1 (15 oz.) canned pumpkin puree
  1. Preheat the oven to 325 degrees.
  2. Lightly whisk together flour, cinnamon, nutmeg, baking soda, baking powder and salt together in a medium bowl. Set aside.
  3. In a separate bowl, whisk the sugar, eggs and vanilla until well combined. Slowly pour the canola oil into the bowl and continue to whisk until completely incorporated. Fold in the pumpkin puree. Finally, fold in the dry ingredients.
  4. Line a muffin pan with paper liners. Lightly coat the liners with cooking spray for easy release after baking.
  5. Bake at 325 for 25-30 minutes. Test doneness by inserting a toothpick in the center of the muffin and it comes out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely.
Recipe by Culinary Cory at https://www.culinarycory.com/pumpkin-muffins/