Pumpkin Muffins
These pumpkin muffins are perfect for the fall season! I love the flavor of the pumpkin mixed with cinnamon and pumpkin pie spice. Trust me your family will love these muffins!
Servings: 12
Ingredients
- 1 1/2 cups All Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 tsp Pumpkin Pie Spice
- 2 Eggs
- 1/2 cup Light Brown Sugar
- 1/2 cup Sugar
- 1/4 cup Milk I used Skim Milk
- 1 1/4 cups Pumpkin Puree
- 1/2 cup Vegetable Oil
- 1 1/4 tsp Vanilla Extract
- Cinnamon Sugar For the topping
Instructions
- Preheat your oven to 400 degrees F. Line a muffin tin with paper liners.
- In a large mixing bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and pumpkin pie spice.
- In a medium mixing bowl whisk together the eggs, light brown sugar, sugar, milk, pumpkin puree, vegetable oil, and vanilla extract.
- Slowly add the wet ingredients to the dry ingredients. Mix just until combined.
- Using a muffin scoop add the batter to your lined muffin tin.
- Sprinkle cinnamon sugar on top of the muffin batter before baking. This is optional but I love the crispy and sweet topping.
- Bake the muffins at 400 degrees F for around 5 minutes and then turn down your oven to 350 degrees F. Bake for an additional 12-15 minutes or until a toothpick inserted in the middle of the muffin comes out clean.