Make breakfast more fun with these pumpkin muffins! They’re perfectly sweet, oh-so-soft, bursting with fall flavor, and last for up to a week in the refrigerator.
INGREDIENTS
- 1½ cups all-purpose flour (180g)
- 2½ teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1¼ cup pumpkin puree (280g)
- ½ cup packed light brown sugar (110g)
- ½ cup granulated sugar (100g)
- ½ cup vegetable oil (120mL)
- ¼ cup whole milk (60mL)
- 2 large eggs
- 1 teaspoon vanilla extract
DIRECTIONS
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Preheat the oven to 425°F. Line a muffin pan with paper cupcake liners.
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In a large bowl, combine the flour, spices, baking powder, baking soda, and salt, then whisk together until combined.
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In a medium bowl, whisk together the oil, milk, eggs, vanilla, and granulated and brown sugars. Add in the pumpkin puree and whisk until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined. Divide the batter among the paper liners, filling each one about three-quarters full.
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Bake for 5 minutes. Reduce the oven temperature to 350°F and bake for an additional 15 min or until a wooden pick inserted in the center comes out clean. Remove the muffins from the pan and let cool completely on a wire rack.
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