Strolling through the pumpkin patch on a crisp autumn day, looking for the best pumpkin, is one of the grand traditions of the fall! Pumpkin Patch Muffins ensure that each “pumpkin” is pure perfection, from first bite to last bite—you may have trouble picking just one! Sunset-golden orange, these sweet, fluffy, tender treats are enchanted with seasonal spices and just the right amount of vanilla. You can serve them for dessert or breakfast and no one will complain… but no one would think of complaining anyway, since Pumpkin Patch Muffins are just that good!
Ingredients
- 15 ounces pumpkin puree, not pumpkin pie filling
- 1 1/2 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1/3 cup vegetable oil
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Line a jumbo muffin pan with 6 muffin liners.
Step 3 –Combine the pumpkin puree, the flour, the sugar, the eggs, the vegetable oil, the pumpkin pie spice, the baking powder, the vanilla, the baking soda, and the salt in a large mixing bowl, whisking well until fully combined.
Step 4 –Spoon or ladle the batter into the prepared muffin tin, making sure not to overfill the cups.
Step 5 –Bake for 5 minutes.
Step 6 –Reduce the oven heat (without opening the door) to 350 degrees F.
Step 7 –Bake until the tops of the muffins are tall and spring back when gently pressed, about 25-30 minutes.
Step 8 –Allow the muffins to cool to room temperature.
Step 9 –Serve.
