Ingredients

• 1 cup pumpkin puree
• ½ cup oil or melted butter
• ¾ cup brown sugar
• ¼ cup white sugar
• 2 eggs
• 1 tsp vanilla essence

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1½ tsp cinnamon powder
• ¼ tsp nutmeg powder

• ¼ cup chopped walnuts
• ¼ cup chocolate chips

Instructions

1. Prepare the Oven: Preheat oven to 180°C. Line a muffin tray with paper liners.
2. Mix Wet Ingredients: In a bowl, whisk pumpkin puree, oil, brown sugar, white sugar, eggs, and vanilla until smooth.
3. Combine Dry Ingredients: In another bowl, sift flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Make the Batter: Gradually fold dry ingredients into wet ingredients until just combined.
5. Add Extras: Gently fold in nuts or chocolate chips if using.
6. Fill Muffin Cups: Spoon batter into liners, filling each about three-quarters full.
7. Bake: Bake for 20–25 minutes or until a toothpick inserted comes out clean.
8. Serve: Cool slightly and serve warm or at room temperature.

Why You’ll Love This Recipe

• Soft, moist texture
• Warm spiced flavour
• Perfect for breakfast or snack
• Easy one-bowl mixing
• Stays fresh for days

Common Mistakes

• Using watery pumpkin puree
• Overmixing the batter
• Overbaking muffins
• Skipping spices

Variations

Eggless: Replace eggs with yogurt or flax eggs.
Healthy: Use whole wheat flour.
Spiced: Add ginger or clove powder.

Personal Note

Pumpkin muffins are one of my favourite seasonal bakes. They are simple, comforting, and perfect with a cup of chai or coffee. Every time I bake these, the kitchen smells absolutely heavenly.