Pumpkin Muffins
Ingredients
Dry Ingredients
-
1 and 3/4
cups
all-purpose flour
-
1
teaspoon
baking soda
-
1 and 1/2
teaspoons
ground cinnamon
-
1 and 1/2
teaspoons
pumpkin pie spice
-
1/4
teaspoon
ground ginger
-
1/2
teaspoon
salt
Wet Ingredients
-
1/2
cup
vegetable oil
-
1/2
cup
granulated sugar
-
1/2
cup
packed light or dark brown sugar
-
1 and 1/2
cups
canned pumpkin puree
-
2
large
eggs
-
1/4
cup
milk
Instructions
- Preheat the oven to 425°F (218°C) and prepare a muffin pan.
- In a large bowl, whisk together the dry ingredients.
- In a medium bowl, combine the wet ingredients and mix well.
- Pour the wet mixture into the dry ingredients and fold gently until combined.
- Fill the muffin liners to the top with batter.
- Bake at 425°F for 5 minutes, then reduce the temperature to 350°F (177°C) and bake for an additional 16–17 minutes.
- Allow the muffins to cool for 5 minutes in the pan before serving.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
200
Total fat
8g
Total carbohydrates
30g
Total protein
3g
Sodium
200mg
Cholesterol
50mg
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