Easy Pumpkin Muffins
Soft, spiced pumpkin muffins made in one bowl with oil and canned pumpkin puree, started hot then finished at a lower temperature for high tops. They keep well for a week and work for breakfast or a snack.
Ingredients
- 1¾ cup all-purpose flour, spooned & leveled
- 1 teaspoon baking soda
- 1½ teaspoon ground cinnamon
- 1½ teaspoon pumpkin pie spice
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup vegetable oil, or melted coconut oil
- ½ cup granulated sugar
- ½ cup brown sugar, packed, light or dark
- 1½ cup canned pumpkin puree, not pumpkin pie filling
- 2 egg, large
- ¼ cup milk, dairy or nondairy
Method
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
- In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
- In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.
- Spoon the batter into liners, filling them all the way to the top.
- Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan before enjoying.
- Cover tightly and store at room temperature for up to 1 week.