Pumpkin muffins

Published: 2013-11-09

Last Updated: 2024-06-12

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Info Amount
Prep Time 15 min
Cook Time 25 min
Yields 12 muffins

Ingredients

Quantity Item
7/4 cup all-purpose flour
1 tsp baking soda
3/2 tsp ground cinnamon
3/2 tsp pumpkin pie spice
1/4 tsp ground ginger
1/2 tsp table salt
1/2 cup vegetable oil or coconut oil
1/2 cup white sugar
1/3 cup brown sugar
14 oz can pumpkin puree
2 eggs
1/4 cup milk

Directions

  1. Preheat the oven to 220 C (425 F) and butter the muffin pan.
  2. In a large bowl, whisk the oil, sugar, pumpkin puree, eggs, and milk together until combined.
  3. In a medium bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together.
  4. Fold the dry ingredients into the wet ingredients until everything is combined and no pockets remain.
  5. Spoon the batter into each cup in the muffin tray to the top, sprinkling with coarse sugar, if desired.
  6. Bake for 5 min at 425, then reduce the temperature to 180 C (350 F) and bake for an additional 16 - 18 min.

References & Notes

  1. Original recipe: Sally’s Baking Addiction
  2. Muffins will last in the fridge for ~ 1 week, or in the freezer for ~ 3 months.
  3. The higher initial temperature can help the muffins rise quickly, ensure a tall muffin top.