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Pumpkin muffins

Celina Swartz
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 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.
Keyword muffins recipe, pumpkin muffins, pumpkin recipe