Easy Pumpkin Spice Muffins
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree (not pie filling)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups with non-stick cooking spray to ensure the muffins release easily after baking.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, pumpkin pie spice, baking soda, and salt. Make sure there are no large clumps of spices or baking soda remaining.
- In a separate medium-sized bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk these together until the mixture is smooth and the eggs are fully incorporated.
- Gently pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to fold the mixture together until just combined. Be careful not to overmix, as this can make the muffins tough.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters of the way full. Place the tin in the center of the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This prevents the bottoms from becoming soggy from the steam.