Pumpkin Spice Muffins

I used to bake these muffins for my kids on cool fall mornings so they could wake up to that delicious smell and enjoy them for breakfast before heading off to school. This one’s for you, Weston, Christian, and Aline!

INGREDIENTS

  • 1 cup canned pumpkin puree

  • 1 cup firmly packed light brown sugar

  • ½ cup vegetable oil

  • 2 large eggs

  • 1-1/3 cups all-purpose flour

  • 1-½ teaspoons double acting baking powder

  • 1-½ teaspoons cinnamon

  • 1 teaspoon baking soda

  • 1 teaspoon ground ginger

  • ½ teaspoon ground allspice

  • ½ teaspoon salt

 PROCEDURE

  1. Preheat the oven to 400° F and lightly coat a 12 ½-cup muffin tin with cooking spray.

  2. In a bowl, whisk together the pumpkin puree, the brown sugar, the oil, and the egg until the mixture is smooth.

  3. Into the bowl sift together the flour, baking powder, cinnamon, baking soda, ginger, allspice and the salt and stir the batter until combined well.

  4. Divide the batter among the muffin tins and bake at 15-20 minutes, or until a tester comes out clean.

  5. Turn the muffins out onto a rack and let them cool.

RecipesSusan Johnson2 Comments