Pumpkin Muffins
This moist, deliciously spiced pumpkin muffins recipe is a great treat for Autumn or any time of year!
Yield: 12
Ingredients
- 2 cups all-purpose flour (fluffed, spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 cup pumpkin puree*
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Preheat oven to 350 degrees F.
- Add dry ingredients (flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice) to a large mixing bowl. Whisk until well combined.
- To a separate bowl, add pumpkin puree, vegetable oil, granulated sugar, brown sugar, egg, vanilla extract, and milk. Use a spoon to stir until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir, just until combined. The flour should be incorporated, but the batter will still have small lumps.
- Line a 12-count muffin pan with cupcake liners and spray them lightly with nonstick cooking spray. Divide batter evenly into liners.
- Bake for 20-25 minutes, or just until a toothpick inserted in the middle comes out clean.
- Let muffins cool in the pan for 10 minutes, then carefully remove them to a wire rack to finish cooling. Enjoy!
Notes
*make sure to use 100% pure pumpkin puree, not pumpkin pie filling