Moist and delicious pumpkin muffins. Tastes like pumpkin bread… but in muffin form. A shocker, I know. 

Anywho, it’s fall y’all, which means many many fall recipes. I like this one in particular, mostly because it’s fairly easy and it tastes good, perfect combination. 

How to Make these Pumpkin Muffins:

Start by adding your dry ingredients together in a small to medium sized bowl. Dry ingredients are flour, baking soda, cinnamon, pumpkin pie spice, ginger and salt. Set aside.

Next, in a new bowl, combine vegetable oil, sugar, brown sugar, pumpkin puree, eggs and milk. Once you mix it together it should look like this ↓… little gross I know, but it will be delicious! Also, please excuse my brown sugar clumps you see here.

Ok, after that fold the dry ingredients in to the wet. Should look like this when fully combined ↓

Fill your cupcake liners, this recipe makes 12-16 muffins. I recommended using a 1/4 or 1/3 measuring cup to fill liners. 

I fill the cupcake molds that I didn’t use with water so that the cupcakes are cooked evenly, as you can kind of see.

Cook at 425° F for 5 min, then lower to 350 and cook for 15-17 more minutes. Until a toothpick inserted in the center comes out clean. I lower the temperature because the muffins rise in that 5 minutes at 425 more then if I were to cook at 350 the whole time. This makes all the muffins have that nice dome like rise. 

Let cool and enjoy!

Also, feel free to decorate and frost! Here’s a cute little Frankenstein, but with my Mini Chocolate Muffin w/ Carmel Filling recipe (we tweaked the recipe so it wasn’t mini, I mentioned how to on that post!)

As always, happy baking!!!

-Emma :)))

Here’s the video of me making this recipe on my Instagram!

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Yield: 12-14

Yummy and Fall-ey Pumpkin Muffins

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Moist and delicious pumpkin muffins. Tastes like pumpkin bread... but in muffin form. A shocker, I know. Perfect fall recipe.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 ½ cup flour
• 1 tsp. baking soda
• 2 tsp. ground cinnamon
• 1 tsp. pumpkin pie spice
• ¼ tsp. ground ginger
• ½ tsp. salt
• ¾ cup granulated sugar
• ½ cup vegetable oil
• ⅓ cup brown sugar
• 2 cups canned pumpkin puree (15 oz. or 425g)
• 2 eggs
• ¼ cup milk

Instructions

1. Set oven to 425°F.
2. Combine dry ingredients, flour, baking soda, cinnamon, pumpkin pie spice, ginger and salt, to a small-medium sized bowl. Set aside.
3. In a new bowl, add sugar, oil, brown sugar, pumpkin puree, eggs and milk. Mix.
4. Fold the dry ingredients into wet ingredients. Should be a relatively thick batter.
5. Put liners in cupcake tray and fill using a 1/4 to 1/3 measuring cup.
6. Bake for 5 min then, keep the muffins in the oven, and lower to 350°F and cook for 15-17 more min, or until a toothpick inserted into the center comes out clean.
7. Let cool and enjoy!

Notes

Can frost and they taste delicious! Also, you can add some chocolate chips and it would be super yummy!

Nutrition Information:

Yield:

14

Serving Size:

1 Muffin
Amount Per Serving: Calories: 195Total Fat: 8.8gSaturated Fat: 1.9gCholesterol: 24mgSodium: 186mgCarbohydrates: 27.8gFiber: 1.6gSugar: 15.5gProtein: 2.7g