Time: 15min prep / 25min bake
Servings: 12 muffins
Rating: 4/5
Recipe by Sally from Sally’s Baking Recipes: https://sallysbakingaddiction.com/pumpkin-muffins-recipe/#tasty-recipes-76102
INGREDIENTS
- 1.75 cup flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp ginger
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1/3 cup brown sugar
- 1.5 cup canned pumpkin puree
- 2 eggs
- 1/4 cup milk
INSTRUCTIONS
- Preheat oven to 425 deg F.
- Large bowl: whisk together flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt.
- Medium bowl: whisk together oil, brown sugar, pumpkin puree, eggs, and milk.
- Pour pumpkin mixture into flour mix, fold until combined.
- Scoop batter into muffin tins, fill to the top.
- Bake for 5 minutes at 425 deg F. Reduce oven to 350 deg F. Bake for 16-17min or until toothpick comes out clean, total 21-22 minutes.
- Cool for 10min before eating.
Thoughts
Muffins are like pumpkin spice latte in a muffin, on the sweet side, would reduce sugar in the future for less sweet muffin, maybe just cut out 1/2 cup white sugar and only use brown sugar. I used a 1/2 cup Greek yogurt because I ran out of pumpkin puree. I ended up with overflowing muffin tins. No need to squish liquid out of the pumpkin puree. I think my bake time was off because the pumpkin puree and yogurt were from the fridge and cold – I ended up baking a total of 38 minutes, 5 minutes at 450 deg F and 33min at 350 deg F before the knife came out clean.
