Pumpkin Muffins
Delicious pumpkin muffins perfect for fall, topped with whipped cream.
Servings: 12 muffins
Calories: 200kcal
Equipment
- Muffin Tin
- Mixing Bowl
Ingredients
Dry Ingredients
- ⅔ cup all purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice
Wet Ingredients
- 15 oz pumpkin puree
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- ¾ cup evaporated milk
Toppings
- whipped cream
Instructions
- Line a 12-cup muffin tin with paper or silicone liners.
- Preheat oven to 350 degrees.
- In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
- In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined.
- Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
- Fill each muffin cup with approximately ⅓ cup of batter.
- Bake for 20 minutes and let cool for 20 minutes.
- Remove cupcakes from pan and chill in the fridge for 30 minutes.
- Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving.
Notes
These muffins are perfect for fall gatherings and can be served warm or chilled.
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 200mg | Fiber: 1g | Sugar: 10g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg