Ingredients
- 1 3/4 cups all purpose flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 2 eggs
- 1 15 ounce can pure pumpkin puree (*not pumpkin pie filling*)
- 1 teaspoon vanilla extract
- 1/2 cup melted butter
Instructions
- Preheat oven to 375° and line a standard size muffin pan with liners.
- Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
- In another bowl, whisk together the eggs, pumpkin puree, vanilla and melted butter.
- Pour the wet ingredients into the dry ingredients and stir. Make sure to not over mix. Just stir until everything is incorporated into the batter.
- Next evenly distribute the batter into the muffin tin. It's helpful to use a large ice cream scoop for this process. They will be nearly full which will result in a nice puffy muffin top.
- This step is optional - top with chopped pecans and a little sprinkle of sugar.
- Bake muffins for 20-22 minutes or until a toothpick inserted into the center of the muffins comes out clean.
Happy fall! Let us know how yours turn out!
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