Pumpkin Muffins

I made these pumpkin muffins for breakfast because it pairs well with my morning cup of coffee. I get very excited when I start my day baking stuff because this is something that I like to do all the time. There is nothing special about this pumpkin muffin. However, it always comes out great because of the love that I put in everything that I bake. I think that doing simple things extremely well pays off in the long run. I hope that you enjoy this pumpkin muffins recipe that I have for you. Till next time!

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Pumpkin Muffins

Prep: 10 minutes minutes

Cook: 30 minutes minutes

Total: 40 minutes minutes

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Ingredients

• ▢ 3 cups all purpose flour
• ▢ 1 1/2 cups canned pumpkin
• ▢ 1 1/4 cup granulated white sugar
• ▢ 3 eggs
• ▢ 1 1/2 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ 8 tablespoons water
• ▢ 9 tablespoons canola oil
• ▢ 1 teaspoon ground cinnamon
• ▢ 1/2 teaspoon ground nutmeg
• ▢ 1/2 cup coarse white sugar

Instructions

• Preheat oven to 375F.
• Grease the muffin tray with a cooking spray. Set the pan aside for now.
• In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, cinnamon, and nutmeg. Mix well.
• Add the pumpkin, eggs, water, and oil. Continue to mix until all the ingredients are well blended.
• Scoop part of the mixture and place into the muffin tray. Sprinkle the coarse sugar on top.
• Bake for 20 to 30 minutes.
• Remove from the oven and let the temperature reduce to room temp.
• Serve with hot coffee or hot chocolate.

Nutrition Information

Serving: 15g

© copyright: Dey Merano