Pumpkin Muffins
Creamy, tender, and lightly spiced, these Pumpkin Muffins are a cozy bake that fills the house with fall smells and makes everyone ask for seconds.
Servings: 12 muffins
Calories: 200kcal
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
- Ice Cream Scoop
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 Canned or homemade
- ¾ cup Sugar
- 2 large Eggs Room temperature
- 1 teaspoon Vanilla Extract
- ¾ cup Evaporated Milk Shake the can and measure
Topping
- Whipped Cream Store-bought or freshly whipped from heavy cream
Instructions
- Line a 12-cup muffin tin with paper or silicone liners. Use an ice cream scoop for even portions later.
- Preheat oven to 350 degrees Fahrenheit. Position rack in the center.
- In a medium bowl, whisk together the dry ingredients until evenly mixed.
- In a large bowl, whisk together the wet ingredients until smooth and well combined.
- Add the dry ingredients to the wet mixture and whisk just until smooth. Do not overmix.
- Fill muffin cups with approximately ⅓ cup of batter each. Leave a little headspace.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the muffins cool in the pan for 20 minutes.
- Remove muffins from the pan, chill in the fridge for 30 minutes to firm up slightly, and top with whipped cream before serving.
Notes
Store baked, cooled muffins in an airtight container in the fridge for up to 4 days. Keep whipped cream separate until ready to serve.
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 150mg | Fiber: 1g | Sugar: 10g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg