These delicious and wholesome pumpkin muffin recipes are loaded with vitamin A.
Fruits and vegetables such as pumpkins, carrots, sweet potatoes, cantaloupe, papaya and mango get their orange color thanks to beta-carotene.
Just as we've been told our whole lives, these foods that are rich in vitamin A are good for our eyes - and these muffins are no exception.
For some variety, feel free to add chocolate chips or raisins to create your own yummy treats!
Simple Pumpkin Muffins Recipe
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1 1/4 cups sugar
- 1/2 cup water
- 1/2 cup vegetable oil
- 2 large eggs
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- Preheat oven to 350F degrees.
- In a large mixing bowl, beat the pumpkin, sugar, water, vegetable oil and eggs until well mixed.
- In another bowl, stir together the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves until thoroughly combined.
- Gradually add the dry flour mixture to the pumpkin mixture, stir until just combined.
- Spoon the muffin batter into a 12-cup muffin tin lined with paper baking cups.
- Bake for 25 minutes, until set.
- Remove pan from oven and allow to cool on a wire rack for at least 10 minutes.
- Serve warm.
- Remainin muffins can be stored in an airtight container at room temperature.
This recipe makes 12 Pumpkin Muffins.
For Pumpkin Chocolate Chip Muffins:
Stir 1 cup chocolate chips into batter before scooping into baking cups.
For Pumpkin Raisin Muffins:
Stir 1 cup raisins into batter before scooping into baking cups.
For Pumpkin Bread:
Pour the batter into a greased and lightly floured 9x5-inch loaf pan. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean.