Pumpkin Muffins
Ingredients
- 240 g all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 15 ounce pumpkin puree
- 270 g light brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- Standard muffin pan
- Muffin liners
Shop ingredients
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Instructions
- Line a standard muffin pan with muffin liners, or grease each well with butter.
- In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a medium mixing bowl, add the pumpkin purée, brown sugar, eggs, and vegetable oil. Whisk until combined and homogenous.
- Pour the pumpkin mixture into the flour mixture. Stir with a large spoon or a rubber spatula just until combined and no streaks of flour remain. Do not overmix. It is okay if there are some lumps in the batter.
- Divide the batter evenly among the cups. Each well should be filled nearly to the top.
- Bake muffins for 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool for at least 10 minutes more. Serve warm or at room temperature.
Source
Original recipe: View Original