Easy Pumpkin Cinnamon Muffins
Warm, soft muffins filled with rich pumpkin flavor and the comforting aroma of cinnamon, perfect for fall.
Ingredients
Dry Ingredients
- 1.5 cups flour
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree
- 2 pieces eggs
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
- In a large bowl, combine the flour, brown sugar, cinnamon, baking soda, and salt.
- In another bowl, mix together the pumpkin puree, eggs, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
Baking
- Fill the muffin cups nearly full and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let them cool in the pan for a few minutes before transferring them to a wire rack.
Notes
Store muffins in an airtight container at room temperature for 2-3 days, in the fridge for up to a week, or individually wrapped in plastic and frozen for up to 3 months.