Pumpkin Muffins
These Pumpkin Muffins are incredibly soft, moist, and delicious. Made with canned pumpkin puree and simple pantry ingredients, they're easy to make, but taste like a pro baked them up.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar
- ½ cup light brown sugar (packed)
- ½ cup oil (I use canola oil)
- 1 (15-ounce) can pumpkin puree (about 1 ¾ cups)
- 2 large eggs
- 2 tablespoons milk
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 425°F and line a 12-cup muffin tray with liners or use baking spray.
- In a medium bowl, combine the flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt. Whisk until combined.
- In a large bowl, blend the pumpkin puree with the sugar and brown sugar until smooth. Stir in the eggs, oil, milk, and vanilla extract until fully incorporated.
- Slowly add the dry ingredients to the wet mixture, gently whisking until the batter is smooth and no streaks of dry flour remain.
- Spoon the batter into liners, filling each one to the top.
- Bake at 425°F for 5 minutes, then lower the oven temperature to 350°F and continue baking for another 16–17 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before serving. Store any leftovers in an airtight container at room temperature for up to one week.