Pumpkin Spice Muffins

Pumpkin Spice Muffins
Pumpkin Spice Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup unbleached all-purpose flour

  • 1/2

    cup whole wheat flour

  • 1

    tsp. baking powder

  • 1/2

    tsp. baking soda

  • 1/4

    tsp. salt

  • 1/2

    tsp. ground cinnamon

  • 1/2

    tsp. ground ginger

  • 1/4

    tsp. ground nutmeg

  • 1/2

    cup soft butter, preferably unsalted

  • 1

    cup sugar

  • 2

    large eggs

  • 250 ml can (approx. 1 cup) pumpkin puree

  • 1

    tsp. pure vanilla extract

Directions

Preheat oven to 375°F. Line a 12-cup muffin tin and a 6-cup muffin tin with paper liners or spray them with cooking oil. Combine the flour, baking powder, baking soda, and salt in a medium mixing bowl. Whisk together the soft butter, sugar, eggs, pumpkin puree and vanilla in a large mixing bowl. With a wooden spoon, stir in the flour mixture until just combined. Fill each muffin cup about three-quarters full. Bake the muffins until they are golden and a toothpick inserted into the center comes out clean, or approx. 22 to 25 minutes. Let them cool in the pan for about 5 minutes, invert them onto a wire rack, and turn them right side up on the rack to cool completely. You can make these muffins ahead of your picnic day, and keep them for about 2 days in an air tight container at room temperature, or freeze them by wrapping them in a plastic bag, for up to a month.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: