Preheat oven to 375°F (190°C).
Line a muffin tin with paper liners.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Mix Wet Ingredients
In another bowl, beat eggs, pumpkin puree (or cornmeal), oil, milk, and vanilla until smooth.
4. Combine
Gently fold wet ingredients into dry until just combined—do not overmix to keep muffins light and tender.
5. Fill Muffin Cups
Scoop batter into prepared muffin cups, filling about ¾ full.
Sprinkle coarse sugar or cinnamon sugar on top if desired.
6. Bake
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & Serve
Let muffins cool on a wire rack for a few minutes. Serve warm or at room temperature.
Serving and Storage Tips
Serving: Perfect for breakfast with coffee or as a sweet snack.
Storage: Store in an airtight container at room temperature for up to 3 days. Freeze for up to 2 months.
Variations
Pumpkin Spice Boost: Add ½ tsp ground ginger or cloves.
Cornbread Style: Replace pumpkin with ¾ cup cornmeal and adjust liquid slightly.
Mix-Ins: Fold in chocolate chips, nuts, or dried cranberries for extra flavor.
FAQ
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