Pumpkin Muffins
PDF
- Yield
- 12 muffins
- Prep
- 0:15:00
- Cook Time
- 0:22:00
- Cuisine
- American
- Filed Under
- Desserts
- Preheat oven to 425 °F. Line a standard 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt until well combined.
| 220 g |
All-Purpose Flour |
| 1 tsp |
Baking Soda |
| 1 1⁄2 tsp |
Cinnamon |
| 1 1⁄2 tsp |
Pumpkin Pie Spice |
| 1⁄4 tsp |
Ground Ginger |
| 1⁄2 tsp |
Table Salt |
- In a medium bowl, whisk together the oil, granulated sugar, and brown sugar until combined. Add pumpkin puree, eggs, and milk, whisking until smooth.
| 120 ml |
Vegetable Oil |
| 100 g |
Granulated Sugar |
| 100 g |
Brown Sugar |
| 340 g |
Pumpkin Puree |
| 2 each |
Eggs |
| 60 ml |
Milk |
- Make a well in the center of the dry ingredients. Pour in the wet ingredients and fold together gently with a rubber spatula just until no dry flour remains. Do not overmix.
- Divide batter among the prepared muffin cups, filling each to the top.
- Bake at 425 °F for 5 minutes, then, without opening the oven door, reduce temperature to 350 °F. Continue baking for 16–17 minutes, or until a toothpick inserted into center comes out clean.
- Let cool in pan for 5 minutes, then transfer to wire rack to cool completely.