Pumpkin muffins
These are my super-moist, soft, and delicious pumpkin muffins, a go-to recipe in the fall. They come together in under 30 minutes!
Pumpkin muffins
Ingredients
- 1 1/2 cups All purpose flour
- 15oz Pumpkin puree
- 2 tsp Cinnamon
- 1 tsp Pumpkin spice
- 1 tsp Baking soda
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- 2 Eggs
- 1/2 cup Light brown sugar, packed
- 1/2 cup Granulated sugar
- 1 tsp Vanilla extract
- 1/4 cup Almond milk
- 1/2 cup Vegetable oil
Instructions
- Preheat oven to 350 degrees F.
- In a medium mixing bowl, mix together flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt until combined then set aside.
- In a large mixing bowl add oil, milk, eggs, vanilla, granulated and brown sugars then whisk together. Add in the pumpkin puree and mix once more until smooth.
- Pour the dry into the wet ingredients and mix until just combined.
- Transfer the batter to your lined muffin tin. Bake in preheated oven for 15-18 minutes, or until a toothpick comes out clean. Let pumpkin muffins cool in the pan for about 5 minutes, then remove them and transfer muffins to a wire rack to cool completely. ENJOY!
Notes
- Store the pumpkin muffins in an airtight container in the refrigerator for up to 1 week or in a single layer in an airtight container in the freezer for up to two months.