Pumpkin Muffins
- Level: Easy
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 235
- Total Fat
- 11
- Saturated Fat
- 1
- Carbohydrates
- 32
- Dietary Fiber
- 2
- Sugar
- 16
- Protein
- 4
- Cholesterol
- 32
- Sodium
- 215
- Total: 1 hr 40 min (includes cooling time)
- Active: 10 min
Ingredients
One 15-ounce can pure pumpkin puree
2 large eggs
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup vegetable oil
1/4 cup whole milk
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons pumpkin pie spice
Directions
Special equipment:
a 12-cup muffin pan, 12 muffin liners, a toothpick- Preheat the oven to 425 degrees F. Line a 12-cup muffin pan with muffin liners.
- Whisk to combine the pumpkin puree and eggs in a large bowl. Whisk in the granulated sugar, brown sugar, oil and milk. Sift in the flour, baking powder, baking soda and salt. Fold until just combined.
- Scoop 1/4 cup of the batter into each muffin cup. Add a scant 1/2 teaspoon of pumpkin spice into each cup and use a toothpick to swirl. Top with a rounded 1 tablespoon of batter and smooth over the top.
- Bake for 5 minutes, then reduce the heat to 350 degrees F. Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Let cool completely in the pan, about 1 hour, before serving.