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Ingredients
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- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/4 cup (60ml) milk (dairy or nondairy)
Instructions
- Preheat oven to 425°F (218°C) and prepare a muffin pan.
- Whisk dry ingredients in a large bowl.
- In another bowl, combine wet ingredients until smooth.
- Fold wet mixture into dry ingredients until just combined.
- Fill muffin liners generously with batter.
- Bake at 425°F for 5 minutes, then reduce to 350°F and bake for 16-17 minutes.
- Cool in the pan for 5 minutes before transferring to a rack.
Notes
Spoon and level flour for best results.
Experiment with spices for added flavor.
Check muffins a minute early for doneness.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Bake
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
- Cholesterol: 20