Pumpkin Muffins
A sweet and spicy muffin that will tempt pumpkin lovers everywhere! We make 12 large muffins, but you could make mini muffins too - more to love! Be sure to double the recipe though, so there is lots to enjoy, warm from the oven, and plenty to freeze for later. Enjoy.
Servings 12 large muffins
Calories 44kcal
Ingredients
- 1 and 2/3 cups 230g all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/4 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 large eggs at room temperature
- 1/2 cup 150g granulated sugar
- 1/4 cup 100g light or dark brown sugar
- 1/2 cup 120ml vegetable or canola oil
- 1 and 1/4 cups 285g pumpkin puree (canned or fresh)
- 1/4 cup 60ml milk at room temperature
Instructions
- Preheat oven to 375°F/190°C.
- Line muffin cups with paper liners
- In a large mixing bowl mix together flour, baking soda, pumpkin pie spice, and salt.
- In a medium mixing bowl, beat together eggs, granulated sugar and brown sugar until combined.
- Then add the oil, pumpkin and milk and using a whisk mix all the wet ingredients until combined.
- Pour the pumpkin mixture into the flour mixture and using a spatula or wooden spoon mix gently just until the dry ingredients are blended into the wet ingredients.
- Using a muffin scoop or big spoon, fill your muffin cups. Bake for 16-20 minutes until a toothpick inserted into the center of the muffin comes out clean.
- Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- Enjoy your freshly baked pumpkin muffins with lots of butter!
- You can keep them in the fridge for about a week, or freeze for 2 months.
Video
Nutrition
Serving: 1g | Calories: 44kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 205mg
