Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar
- ½ cup light brown sugar (packed)
- ½ cup canola oil
- 1 (15-ounce) can pumpkin puree (about 1 ¾ cups)
- 2 large eggs
- 2 tablespoons milk
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 425°F and line a 12-cup muffin tray with liners or use baking spray.
- Combine the flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt in a medium bowl. Whisk until combined.
- Blend the pumpkin puree with the sugar and brown sugar until smooth in a large bowl. Stir in the eggs, oil, milk, and vanilla extract until fully incorporated.
- Slowly add the dry ingredients to the wet mixture, gently whisking until the batter is smooth and no streaks of dry flour remain.
- Spoon the batter into liners, filling each one to the top.
- Bake at 425°F for 5 minutes, then lower to 350°F and continue baking for another 16–17 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before serving. Store any leftovers in an airtight container at room temperature for up to one week.
Notes
For a healthier option, substitute part of the oil with applesauce. You can also add chocolate chips or nuts for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg