Am I jumping ahead to fall recipes too early? Probably… but it’s pumpkin! And who says we can only eat pumpkin treats in fall or winter? Not me, so when I was walking through the grocery store with Dillon on Friday and saw a can of pumpkin puree, I just had to grab it and make something pumpkin!
Years and years…. and years ago… I won a baking contest with this recipe. I made it as a loaf cake for the contest but the flavour is the same!
These muffins are lightly spiced, soft and delicious!
Here are my ingredients… except the oil… I forgot to put the vegetable oil in the picture.
I started by mixing together the pumpkin, eggs, vegetable oil and vanilla until smooth.
Next I added the remaining ingredients and mixed until well combined.
I divided the batter up between the 12 cups of my muffin tin.
Mixed the second amounts of sugar and cinnamon before sprinkling it on top of the muffins before baking.
And baked them at 375 degrees for about 25 to 30 minutes until fully baked.
I let them cool in the pan for about 15 minutes before removing them and taking my first bite lol!
Preparation Time: 15 minutes Baking Time: 25 – 30 minutes Servings: 12 muffins
- 1 3/4 cups flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1 tsp, baking soda
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. ground ginger
- 1 tsp. nutmeg
- 2 eggs
- 2 cups pure pumpkin puree, not pie filling
- 1/2 cup vegetable oil
- 1 tsp. vanilla
- Preheat oven to 375 degrees. Grease or line muffin tin cups.
- In bowl of stand mixer, mix together pumpkin, eggs, vanilla and vegetable oil until smooth.\
- Add remaining ingredients and mix until fully combined.
- Spoon batter evenly between muffin tin cups.
- Mix together second amounts of white sugar and cinnamon.
- Sprinkle over top of muffins before baking.
- Bake at 375 degrees for 25 – 30 minutes, until fully baked.
- Let stand in pan for about 15 minutes to cool before removing to plate.