-
Prep time
20 minutes
-
Cook time
20 minutes
-
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
Continue After Advertisement
Ingredients
-
1 3/4 cups
flour
-
1 pinch
salt
-
1 teaspoon
baking powder
-
1 teaspoon
baking soda
-
1 1/2 teaspoons
cinnamon
-
1/2 teaspoon
pumpkin pie seasoning
-
1/2 cup
brown sugar
-
2
eggs
-
1 cup
pumpkin puree
-
1/2 cup
vegetable oil
-
1/3 cup
milk
-
1 teaspoon
vanilla extract
-
3/4 cup
chocolate chips (optional)
Directions
-
Preheat oven to 350 degrees Fahrenheit.
-
Spray muffin pan with nonstick spray.
-
In a large bowl, mix flour, baking powder, baking soda, cinnamon, and pumpkin pie seasoning.
-
In a medium bowl, whisk brown sugar and eggs. Add pumpkin, oil, milk, and vanilla until combined.
-
Pour wet ingredients into dry ingredients and stir until just combined. Add chocolate chips if using.
-
Spoon batter into tray and bake 17-18 minutes. If you're feeling *extra* sweet, top with Nutella or cream cheese frosting.
See what other Food52ers are saying.