These muffins will be the first on the table to go! This bake is also a great way to use any pumpkin puree that remains after other recipes are made!
Ingredients
1½ cups all-purpose flour (180g)
2½ teaspoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1¼ cup pumpkin puree (280g)
½ cup packed light brown sugar (110g)
½ cup granulated sugar (100g)
½ cup vegetable oil (120mL)
¼ cup whole milk (60mL)
2 large eggs
1 teaspoon vanilla extract
½ cup pecans finely chopped (optional)
Instructions
1. Preheat the oven to 425°F. Prepare either a 12 muffin pan or a 24 mini muffin pan with cooking spray. You may need additional tins to accommodate the batter. I generally make 36 mini muffins using the small ice cream scoop to measure the batter I put into each mini pan.
2. In a large bowl, combine the flour, spices, baking powder, baking soda, and salt, then whisk together until combined.
3. In the bowl of an electric mixer, whisk together the oil, milk, eggs, vanilla, and granulated and brown sugars. Add in the pumpkin puree and mix until smooth. Pour the dry ingredients into the wet ingredients and mix until just combined.
4. Scoop the batter into the tins, filling each one about three-quarters full. Sprinkle a few of the pecans onto the top of each muffin.
5. Bake for 5 minutes. Reduce the oven temperature to 350°F and bake for an additional 15 min if using larger muffin tins or 7-8 minutes if using mini muffin tins.