Pregnancy Friendly Easy Pumpkin Muffins
Total time37 min
Prep time10 min
Cook time22 min
4.6(3)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 can (15 oz) pure pumpkin puree
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ cup neutral oil (such as vegetable or canola oil)
- 2 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 tsp vanilla extract
- ½ cup chopped walnuts or pecans (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- 2
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!