05/01/2025
Moist Large Pumpkin Muffins
Ingredients
1 3/4 cup flour
1 cup sugar
1/2 cup dark brown sugar
1 tsp baking soda
pinch salt
2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
2 eggs
1 (15 oz) can pumpkin puree (NOT pumpkin pie filling) (2 cups)
1/2 cup oil
1 tsp vanilla
Directions
Preheat oven to 375. Grease a 12 muffin tin with butter and set aside.
In a medium bowl, whisk together the flour, sugars, baking soda, salt, and spices. In a bigger bowl, whisk together the eggs, pumpkin, oil, and vanilla
Mix the dry ingredients into the wet ingredients until just mixed. A few streaks of flour is okay - you don't want to over mix or your muffins won't be as fluffy.
Scoop the batter evenly into the cups.
Bake at 375 until a toothpick inserted near the center comes out clean and tops are a light golden color, about 25 - 35 minutes (Depending on your oven. I rotate my muffins in the oven at the ten minute mark and then start checking at 20 minutes. Tops should appear dry.)
*** I added a twist, shredded carrot, some raisins, and fresh ginger with crumble topping***
NO butter needed .. great moist muffins right out of the oven!
