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Pumpkin Spice Muffins

Pumpkin Spice Muffins
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Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup canned pumpkin puree (not pie filling)
  • 1/2 cup vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. 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.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice. Ensure there are no large clumps of brown sugar remaining.
  3. In a medium 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 into the pumpkin.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently fold the mixtures together until just combined. Be careful not to overmix, as this can lead to tough muffins; a few small streaks of flour are perfectly fine.
  5. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Place the tin in the center of the oven and bake for 18 to 22 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  6. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This prevents the bottoms from becoming soggy from steam.

Find it online: https://www.diannemeals.com/breakfast/pumpkin-spice-muffins/