Categorized:
- Breakfast
- Cake & Cupcakes
- Fall Faves
- Muffins & Doughnuts
- Videos
Tagged:
- apple juice
- cinnamon
- eggs
- flour
- ginger
- nutmeg
- pumpkin
- vegetable oil
Pumpkin Muffins
Ingredients
- 1 1/2 cups (212g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 1/4 cups (255g) granulated sugar
- 1/2 cup (120ml) vegetable oil*
- 1 cup (244g) canned pumpkin
- 2 large eggs
- 1/4 cup (60ml) apple juice or water
Instructions
- Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
- In a large mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg and ginger for 20 seconds. Make a well in center of mixture and set aside.
- In a separate mixing bowl whisk together sugar, oil, pumpkin, eggs, and apple juice until well blended.
- Pour pumpkin mixture into flour mixture and fold with a rubber spatula just until combined.
- Divide batter among prepared muffin cups filling each nearly full.
- Bake in preheated oven until toothpick inserted into the center comes out clean, about 20 - 25 minutes.
- Let cool in muffin pan several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
Notes
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