Pumpkin Muffins
Servings: 12
Equipment
- Silicone Cupcake Pan or regular muffin pan with cupcake liners
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 tablespoon pumpkin pie spice
- 1 teaspoon kosher salt
- 1 1/2 cups pure pumpkin
- 1/2 cup organic cane sugar or granulated sugar
- 1/3 cup light brown sugar
- 2 large eggs
- 1/2 cup avocado oil
- 1/4 cup milk any kind, I used almond milk
- 1 teaspoon vanilla extract
- pepitas (pumpkin seeds) for sprinkling/garnish
Instructions
- Preheat oven to 425 degrees. Prep your muffin pan with non-stick baking spray or line with cupcake liners and set aside.
- Using a large mixing bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice and salt.
- In another bowl, mix together the wet ingredients: pure pumpkin, sugar, brown sugar, eggs, avocado oil, milk and vanilla until smooth and well combined. Pour the wet ingredients into the flour mixture, and mix together until combined.
- Evenly pour the muffin batter into your muffin pan, filling them all the way to the top (batter makes 12 muffins). Sprinkle some pepitas over the top of each muffin and bake in the oven. Bake for 5 minutes at 425* and then lower the temp to 350 and bake for an additional 20 minutes, or until a tester inserted comes out clean.
- Remove from oven and let muffins cool for about 5 minutes. These muffins are excellent on their own and they are also incredible warm with butter. Enjoy!
Notes
*If you don't want to mess with changing the baking temp, just bake the muffins at 375 for about 20-25 minutes, or until a tester (toothpick) inserted comes out clean.