INGREDIENTS
DRY INGREDIENTS
- 1 3/4 cups all-purpose flour
- 3/4 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoons salt
- 3/4 cups brown sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons cinnamon
- (optional) 1 cup add-ins (chocolate chips, nuts, etc.)
WET INGREDIENTS
- 15 oz pumpkin puree
- 1/2 cup melted butter
- 2 eggs, beaten
- 1 teaspoon vanilla
INSTRUCTIONS
PREPARE THE BATTER
Preheat your oven to 375 F and lightly grease a muffin pan or line it with paper liners.
In one bowl, combine all of the dry ingredients. If using chocolate chips, nuts, or any other add-in, stir them into the dry mixture.
In a separate bowl, combine the pumpkin puree, melted butter, beaten eggs, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and mix together until everything is fully incorporated. Be careful not to overmix.
FILL THE MUFFIN PAN
Evenly divide the batter among the prepared muffin cups, filling each about 2/3 to 3/4 full.
BAKE
Bake for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to finish cooling.
