Pumpkin Spice Muffins
By Yvonne-2
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
Details
Preparation
Step 1
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.
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