Just absolutely delicious and so easy! And just in time for the season! #autumnvibes
This recipe is for unglazed pumpkin muffins. In my newest recipe I add a glaze! Feel free to stir in 1/2 cup chocolate chips.
Pumpkin Muffins
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
1 15-oz can pure pumpkin puree
1/2 cup white sugar
1/4 cup brown sugar
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
2 tsp vanilla extract
1/2 cup vegetable oil
2 eggs, lightly beaten
1 3/4 cup all purpose flour
1 tsp baking soda
1/2 tsp fine salt, heaping
Directions
- Preheat the oven to 425F. Place 12 paper liners into a standard muffin baking pan.
- Combine the first 9 ingredients in a large bowl and whisk until well incorporated. Then add eggs and whisk it in gently, incorporating them well, but without whipping too much air into the batter once the eggs are added.
- Measure flour by spooning it gently into your cups measure and leveling off with a butter knife without compressing the flour and add to a small bowl. Add baking soda and salt to the flour and mix it in. Sift your flour mixture into your pumpkin mixture and finish folding the flour well, yet gently, with a flexible rubber spatula. Divide evenly between the muffin pans.
- Bake in preheated oven for 5 minutes, then, without opening the oven, reduce the heat to 375F and bake for about 15 minutes or so. I find the total baking time to be between 20-22 minutes, but test with a toothpick for doneness, ensuring it comes out clean with no wet batter on it (moist crumbs are ok). Remove from the oven and allow to cool for about 3 minutes prior to digging in!
