Easy Pumpkin Muffins
Servings 12 muffins
Equipment
- Muffin Tin
Ingredients
- 2 cups flour sifted
- 1 ¼ tsp ground cinnamon
- 1 tsp baking soda
- ¾ tsp salt
- ½ tsp baking powder
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ¼ tsp ground allspice
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs room temperature
- 1 15 oz can of pumpkin puree (not pumpkin pie filling)
- 1½ tsp vanilla extract
- Coarse sugar for topping
Instructions
- Preheat the oven to 425 degrees. Coat a muffin tin with cooking spray.
- Sift the flour, cinnamon, baking soda, salt, baking powder, ginger, nutmeg, cloves, and allspice into a medium bowl. Side Note: Sifting the ingredients will reduce lumps in the batter.
- In a large bowl, whisk together the sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until creamy and smooth.
- Gradually add the flour mixture to the pumpkin mixture until just combined.
- Pour evenly into the muffin tin.
- Sprinkle approximately 1 teaspoon of coarse sugar on top of each muffin.
- Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees without opening the oven and continue to cook for 12-15 minutes, or until a tester inserted in the center comes out clean. Side Note: Starting the baking at a higher temperature and then reducing it helps make the muffin dome.
- Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Serve and Enjoy.