Pumpkin Pie Muffins
Soft and moist muffins infused with pumpkin and warm spices, delivering the comforting taste of pumpkin pie in a portable treat.
Equipment
- Muffin Tin
- Mixing bowls
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
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, whisk together pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
- In another bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually fold dry ingredients into wet ingredients until just combined. Do not overmix.
- Fill muffin liners about two-thirds full with batter.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or store for later enjoyment.
Notes
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.