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Prep time
20 minutes
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Cook time
20 minutes
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Makes
about 12 muffins
Author Notes
Once September arrives, I am 100% into pumpkin anything and everything. These pumpkin muffins are no exception. With a full cup of pumpkin puree (not the sweetened stuff) and a fair amount of spice, they're a natural twist on everyone's favorite PSL flavors. For the milk, I've swapped out regular for almond milk with perfect results. —Sabrina Sucato
Ingredients
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1 3/4 cups
flour
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1 pinch
salt
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1 teaspoon
baking powder
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1 teaspoon
baking soda
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1 1/2 teaspoons
cinnamon
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1/2 teaspoon
pumpkin pie seasoning
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1/2 cup
brown sugar
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2
eggs
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1 cup
pumpkin puree
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1/2 cup
vegetable oil
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1/3 cup
milk
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1 teaspoon
vanilla extract
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3/4 cup
chocolate chips (optional)
Directions
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Preheat oven to 350 degrees Fahrenheit.
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Spray muffin pan with nonstick spray.
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In a large bowl, mix flour, baking powder, baking soda, cinnamon, and pumpkin pie seasoning.
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In a medium bowl, whisk brown sugar and eggs. Add pumpkin, oil, milk, and vanilla until combined.
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Pour wet ingredients into dry ingredients and stir until just combined. Add chocolate chips if using.
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Spoon batter into tray and bake 17-18 minutes. If you're feeling *extra* sweet, top with Nutella or cream cheese frosting.
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