Go Back
Pumpkin Pie Muffins

Pumpkin Pie Muffins

Soft and moist muffins infused with pumpkin and warm spices, delivering the comforting taste of pumpkin pie in a portable treat.
Imprimer la recette Épingler la recette
Préparation 10 minutes
Cuisson 20 minutes
Temps total 30 minutes
Portions: 12 muffins
Plat: Breakfast, Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Préparation Notes

Ingrédients
  

  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt

Équipement

  • Muffin Tin
  • Mixing bowls

Préparation
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a large bowl, whisk together pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
  3. In another bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  4. Gradually fold dry ingredients into wet ingredients until just combined. Do not overmix.
  5. Fill muffin liners about two-thirds full with batter.
  6. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  8. Serve warm or store for later enjoyment.

Notes et conservation

For extra flavor, sprinkle cinnamon sugar on top before baking. Store in the fridge for up to 5 days or freeze for up to 3 months.