Samantha Nicole Well of course these are Fall’s Best Muffins! What else could they be?! These wonderful, sunset-golden treats are so fluffy, sweet, and tender, they just make a great first impression for the season! These warm, spiced pumpkin muffins simply add to the autumnal joy of this beloved season! Let Fall’s Best Muffins make your fall morning something special!
Ingredients
- 1 (15-ounce) can pumpkin purée
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup vegetable oil
- 1/4 cup whole milk
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 tablespoons pumpkin pie spice
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Line a 12-cup muffin pan with muffin liners.
Step 3 –In a large bowl, whisk the pumpkin purée and the eggs together.
Step 4 –Whisk in the sugar, the brown sugar, the oil, and the milk.
Step 5 –Sift the flour, the baking powder, baking soda, and the salt into the pumpkin mixture and fold until just combined.
Step 6 –Scoop 1/4 cup of the batter into each prepared muffin cup.
Step 7 –Add a scant 1/2 teaspoon of the pumpkin spice to each muffin cup and use a toothpick to swirl the spice into the batter.
Step 8 –Top each muffin cup with 1 rounded tablespoon of the remaining batter and smooth it over the top.
Step 9 –Bake the muffins for 5 minutes.
Step 10 –Reduce the heat to 350 degrees F.
Step 11 –Bake until a toothpick inserted into the center comes out clean, about 15-20 minutes.
Step 12 –Let the muffins cool completely in the pan, about 1 hour.
Step 13 –Serve.
