Simply Pumpkin Muffins
These Simply Pumpkin Muffins are the perfect treat for fall, adapted from pumpkin crumb cake muffins.
Equipment
- 12-count muffin pan
- cupcake liners
- Mixing Bowls
- Whisk
Ingredients
- 1.75 cups all-purpose flour spooned & leveled
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 1.5 teaspoons pumpkin pie spice
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.5 cups vegetable oil or melted coconut oil
- 0.5 cups granulated sugar
- 0.5 cups brown sugar packed light or dark
- 1.5 cups canned pumpkin puree not pumpkin pie filling
- 2 large eggs
- 0.25 cups milk dairy or nondairy
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
- In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
- In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.
- Spoon the batter into liners, filling them all the way to the top.
- Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin pan before enjoying.
- Cover tightly and store at room temperature for up to 1 week.
Notes
For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave if desired.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 2500IUCalcium: 30mgIron: 1mg
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