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At the heart of every Spiced Pumpkin Heaven Muffin is pumpkin puree. This vibrant ingredient is not just a seasonal favorite; it also comes packed with nutritional benefits. Pumpkin is rich in vitamins A and C, as well as potassium and fiber, making it a healthful addition to any baked good. The fiber content aids in digestion, while the vitamins contribute to overall health, especially during the colder months when our immune systems need a boost.

Pumpkin Muffins

Elevate your midday meal with a low-carb, protein-packed lunch that satisfies both your taste buds and your nutritional goals. The vibrant flavors combined with hearty ingredients will keep you energized throughout the day. Perfect for busy schedules, discover the delicious convenience of afterka recipes! LowCarbLunch ProteinPackedLunch HealthyEating MealPrep QuickRecipes Nutrition HealthyChoices
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Ingredients
  

1 ½ cups all-purpose flour

1 cup canned pumpkin puree (not pumpkin pie filling)

¾ cup brown sugar, packed

½ cup granulated sugar

½ cup vegetable oil

2 large eggs

1 tsp vanilla extract

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

½ cup chopped walnuts or pecans (optional)

½ cup chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it to prevent sticking.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. Set aside.

      Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla extract. Mix until smooth and well incorporated.

        Combine Mixtures: Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay. If using, fold in the chopped nuts and chocolate chips at this stage.

          Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. You should have enough batter for about 12 muffins.

            Bake Muffins: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

              Cool Down: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                Serve and Enjoy: Enjoy these delicious pumpkin muffins warm or at room temperature, perfect for a cozy autumn day!

                  Prep Time: 15 min | Total Time: 40 min | Servings: 12 muffins