These pumpkin muffins have been on repeat since mid-August at my house. Since cottage food laws don't allow many pumpkin items to be sold (due to food safety), I am sharing this recipe with you so you can have these luscious, flavorful muffins anytime you want. Plus they use a full can of pumpkin!
Ingredients:
2 cups all-purpose four
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup vegetable oil (or melted coconut oil)
1/2 cup sugar
1/2 cup brown sugar
1 15 oz. can pumpkin puree
2 eggs
1/4 cup milk (any kind)
1 cup white chocolate chips, if desired
Make It:
Preheat your oven to 425℉ and line a muffin tin with paper liners, or grease well with a non-stick cooking spray.
In a large bowl, mix together your oil, sugars, pumpkin, eggs, and milk.
Sprinkle the flour evenly over the top of your wet mixture, then sprinkle over the spices, baking soda and powder, and salt. Gently fold in the dry ingredients until just combined and you don't see any flour.
Fold in your chocolate chips, if desired.
Bake at 425 for 5 minutes. This helps the muffins rise for that beautiful dome! Then, without opening the oven, lower the temperature to 350℉ and bake for 14 more minutes, or until a toothpick inserted comes out clean.
Cool for 10 minutes before sampling. Store leftovers in an airtight container in the fridge if they last that long!
Adapted from Sally's Baking Addiction
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