Pumpkin Muffins
The right balance of pumpkin and pumpkin spices to make these muffins a fall favourite.
Servings: 12 muffins
Ingredients
- ¾ cup pumpkin puree
- 1 egg
- ¼ cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¼ cup whole wheat flour
- 1 Tbsp pumpkin pie spice
- 1½ tsp baking powder
- ½ tsp baking soda
Topping
- 2 Tbsp quick-cooking oats
- 1 Tbsp brown sugar
- ½ tsp pumpkin pie spice
Instructions
- Preheat oven to 375℉.
- Grease muffin pan or line with muffin liners.
- In a large bowl, whisk together pumpkin puree, egg, vegetable oil, milk, and vanilla extract.
- Add all-purpose flour, whole wheat flour, pumpkin pie spice, baking powder, and baking soda.
- Stir until just combined. Don't over mix the batter.
- Fill muffin pan evenly with batter, approximately ¼-⅓ cup of batter per muffin cup.
- Whisk together the ingredients for the topping and spread evenly over each muffin.
- Bake for 20-22 minutes in preheated oven, or until muffins are just cooked in the middle.
- Allow to cool for 2-3 minutes in the pan before transferring to a cooling rack.
- Store cooled muffins in a covered container.
Notes
Add an icing drizzle on top of the muffins. Create the drizzle using 1 cup powdered sugar, 2-3 tablespoons of milk, and a pinch of cinnamon. Whisk all the ingredients together and drizzle over cooled muffins.