Pumpkin Muffins
Course:
Breakfast
Ingredients
- 219 grams Plain Flour
- 1 teaspoon Baking Soda
- 11⁄2 teaspoon Cinnamon
- 11⁄2 teaspoon Pumpkin Spice
- 1⁄4 teaspoons Ground Ginger
- 1⁄2 teaspoons Salt
- 120 millilitres Vegetable Oil
- 100 grams Sugar
- 100 grams Brown Sugar
- 340 grams Pumpkin Puree
- 2 Egg
- 60 millilitres Milk
Steps
- Preheat oven to 220°C and prepare a 12-count muffin pan.
- In a medium bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
- In a large bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined.
- Pour the dry ingredients into the wet ingredients, and then fold everything together gently just until combined and no flour pockets remain.
- Spoon the batter into liners, filling them all the way to the top.
- Bake for 5 minutes at 220°C.
- Keeping the muffins in the oven, reduce the oven temperature to 175°C. Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin pan before transferring to a wire rack to cool completely.
Source: https://sallysbakingaddiction.com/pumpkin-muffins-recipe/#tasty-recipes-76102