Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 and 1/2 cups canned pumpkin puree
- 2 large eggs
- 1/4 cup milk
Instructions
- Preheat your oven to 425°F (218°C) and prepare a muffin pan with nonstick spray or cupcake liners.
- In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ground ginger, and salt.
- In another bowl, mix the vegetable oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until well combined.
- Pour the wet mixture into the dry ingredients and gently fold until just combined.
- Spoon the batter into muffin liners until filled to the top.
- Bake for 5 minutes at 425°F then reduce the temperature to 350°F (177°C) and bake for an additional 16–17 minutes until a toothpick comes out clean.
- Allow cooling in the pan for about five minutes before enjoying.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 233
- Sugar: 14g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg