Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
- 2 large eggs, room temperature
- 1 can (15 oz) pure pumpkin puree
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups with non-stick cooking spray to ensure the muffins release easily after baking.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, and pumpkin pie spice. Ensure there are no large lumps of brown sugar remaining for a smooth batter.
- In a separate medium bowl, beat the eggs lightly. Add the pumpkin puree, vegetable oil, and vanilla extract. Whisk everything together until the mixture is completely smooth and well-incorporated.
- Gently pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a large spoon, fold the mixture together just until no streaks of flour remain. Be careful not to overmix, as this can lead to dense muffins.
- Scoop the batter into the prepared muffin tin, filling each cup about three-quarters of the way full. This allows enough space for the muffins to rise and develop a beautiful domed top.
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove the tin from the oven and let the muffins cool for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 35 minutes
- Diet: Vegetarian