Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup pumpkin purée (100% pure)
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp pumpkin pie spice
- ¼ tsp salt
Instructio
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and combined.
- Sift the flour, pumpkin pie spice, baking soda, baking powder, and salt into the wet ingredients. Stir gently until just combined—don’t overmix.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely
- Prep Time: 10 minutes
- Cook Time: 18 minutes