Marshfield Community Cookbook · marshfieldbroadcasting.com
Easy Pumpkin Muffins
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs
- 1 cup canned pumpkin purée—not pumpkin pie filling
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
Steps
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease the cups.
- In a large bowl, combine the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the eggs, pumpkin, oil, milk, and vanilla.
- Add the wet ingredients to the dry ingredients. Stir just until combined; avoid overmixing.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 20–25 minutes, until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack.