Perfect Pumpkin Muffins
Pumpkin Muffins are so soft, moist, bake up perfectly, and loaded with pure pumpkin and warm Fall spices. The perfect pumpkin muffins will make your house smell so amazing!
Servings 12 muffins
Ingredients
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 large eggs
- 1 can (15 oz) pure pumpkin
- 1/2 cup canola or vegetable oil (can also use melted coconut oil)
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 375° and place 12 paper liners into each well of a 12-cup standard sized muffin baking pan. Set aside.
- In a large bowl, combine the flour, sugar, brown sugar, cinnamon, baking soda, salt, cloves, and nutmeg. Stir with a whisk to break up clumps.
- In a separate smaller bowl, combine the eggs, pumpkin, oil, and vanilla extract. Stir with the same whisk until combined together well.
- Dump the wet ingredients into the dry ingredients and stir together with a wooden spoon or spatula just until combined and no flour pockets remain in the batter.
- Fill each muffin nearly full with pumpkin muffin batter. You want it slightly below the tops of the muffin liners. Depending on the size of the cupcake liners/baking dish, you can get 12-15 muffins from this recipe.
- Cook for 20-22 minutes. The tops will be nicely puffy and domed and they should look done. When you touch the top lightly it should spring back up.
- Let cool or eat one warm with butter!