Classic Pumpkin Muffins
Made with a few simple ingredients, these Classic Pumpkin Muffins are the perfect way to start the day. They are delicious and bursting with pumpkin flavours and warm spices.
Ingredients
- 1 1/2 cups dark brown sugar
- 1 cup oil
- 3 eggs room temperature
- 1 3/4 cups pumpkin puree room temperature, not blotted
- 1 tbsp vanilla
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 375°F. Line the muffin tin with liners and set aside. This recipe makes 16 regular-sized muffins total.
- In a medium-sized bowl, add in flour, baking soda, baking powder, cinnamon, nutmeg, allspice, ginger, and salt. Mix together and set aside.2 1/2 cups all-purpose flour, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp allspice, 1/4 tsp nutmeg, 1/4 tsp salt
- In a large bowl, whisk brown sugar, oil, eggs, pumpkin, and vanilla. Whisk together until well combined.1 1/2 cups dark brown sugar, 1 cup oil, 3 eggs, 1 3/4 cups pumpkin puree, 1 tbsp vanilla
- Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
- Evenly divide the batter between the liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle white sugar on top.
- Bake the muffins at 375°F for 25-30 minutes. The muffins are ready when a toothpick inserted comes out clean. Every oven differs, so keep an eye out after the 20 minute mark.
- These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!