Pumpkin Muffins
Pumpkin Muffins are a moist comforting reward that is full of delicious seasonal flavors.
Servings: 12
Calories:
Equipment
- Muffin Tin
Ingredients
- 1 ½ cup all-purpose flour (215g)
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable or canola oil
- 2 tsp pumpkin spice
- 1 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ tsp baking soda
- 15 oz pumpkin puree (not pumpkin filling)
- 2 large eggs room temperature
Instructions
- Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
- In a bowl: add flour, salt, cinnamon, pumpkin spice, baking powder & baking soda. Mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).1 ½ cup all-purpose flour (215g), 2 tsp pumpkin spice, 1 tsp baking powder, ½ tsp ground cinnamon, ½ tsp salt, ½ tsp baking soda
- In a large separate bowl: add white sugar, brown sugar, eggs, vanilla extract, pumpkin puree and oil. Mix everything together until combined. Add dry ingredients and mix.½ cup granulated sugar, ½ cup brown sugar, ½ cup vegetable or canola oil , 1 tsp vanilla extract , 15 oz pumpkin puree (not pumpkin filling), 2 large eggs
- Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter in the muffin tin (should be exactly 12 scoops).
- Bake for 20-22 minutes or until lightly golden brown. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.