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Ingredients
Scale
- 1¼ cups pumpkin from a can (make sure it’s plain pumpkin, not pie filling!)
- 2 eggs
- ¾ cup sugar
- ½ cup vegetable oil
- ¼ cup milk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon salt
Instructions
- First, I turn my oven on to 350°F (175°C). Then I put paper liners in my muffin pan. If you don’t have liners, just spray the pan with cooking spray.
- Next comes the easy part! I grab my big bowl and mix together:
- The pumpkin
- Eggs
- Sugar
- Oil
- Milk I just stir these until they look smooth.
- Now I add all my dry stuff – the flour, baking soda, baking powder, spices, and salt. I mix everything just until I can’t see any dry flour. Don’t worry if it looks a little lumpy – that’s okay!
- If I’m using chocolate chips or nuts, I throw them in now and give everything a quick stir.
- Here’s how I fill the muffin cups:
- I spoon the mix into each cup, filling them about ⅔ full
- Pop them in the oven for 20-25 minutes
- I know they’re done when I stick a toothpick in the middle and it comes out clean
- I let them cool for 5 minutes before taking them out of the pan