Name: Pumpkin Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 2 cups (240 g) all-purpose flour; 1 tablespoon pumpkin pie spice; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 (15-ounce) can pumpkin purée; 1 1/4 cups (270g) packed light brown sugar; 2 large eggs; 1/2 cup vegetable oil; Standard muffin pan; Muffin liners

Pumpkin Muffins

In a hurry for an autumnal breakfast, snack, or dessert, these Pumpkin Muffins will indulge your need for all things fall.

35 min total 15 min prep 20 min cook 12 264 cal

Instructions

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1 Line a standard muffin pan with muffin liners, or grease each well with butter.
2 In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
3 In a medium mixing bowl, add the pumpkin purée, brown sugar, eggs, and vegetable oil. Whisk until combined and homogenous.
4 Pour the pumpkin mixture into the flour mixture. Stir with a large spoon or a rubber spatula just until combined and no streaks of flour remain. Do not overmix. It is okay if there are some lumps in the batter.
5 Divide the batter evenly among the cups. Each well should be filled nearly to the top.
6 Bake muffins for 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
7 Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool for at least 10 minutes more. Serve warm or at room temperature.