Pumpkin Muffin Recipe
Hot, spicy, and irresistibly moist, this pumpkin muffin recipe falls in the morning, holiday brunch, or anytime you are perfect for a comfortable treatment. Made with real pumpkin puree and aromatic spices such as cinnamon and nutmeg, these muffins come together and fill your kitchen with a comfortable aroma of autumn. Whether you enjoy them plain, with sugar spraying, or at the top with cream cheese glass cover, they make a delicious breakfast or snack option that the whole family will like.
Equipment
- Muffin tin
- Paper liners or nonstick spray
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Ingredients
- 1⅓ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, and cloves)
- 2 Large eggs
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- ½ cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven at 350 ° F (175 ° C). Line a muffin tin with a paper liner or spray with a nonstick spray.
- In a large bowl, mix flour, sugars, baking soda, baking powder, salt and pumpkin pie spices together.
- In another bowl, mix eggs, pumpkin puree, oil, milk and vanilla extracts.
- Mix the wet ingredients dry and gently until just combined - not overmix not overmix.
- Divide the batsman equally between 12 muffin cups.
- Bake for 18-22 minutes, or until the toothpick inserted into the center is cleaned.