* 1 cup Granulated Sugar * 1/2 cup Light Brown Sugar * 1/2 cup Vegetable Oil Canola or other light vegetable oil * 2 cups Pumpkin Puree unsweetened * 2 Eggs large, room temperature * 1 tsp Vanilla Extract
Finishing Touches (Decorations!)
* Demerara Sugar for topping! * Raw or Roasted Pumpkin Seeds for topping!
**INSTRUCTIONS**
1. Preheat your oven to 425F (400F convection oven). Prepare muffin tins with 12 paper liners. (note: you can use 1 muffin tin only or use 2, spacing muffins apart to allow more even heat distribution to each muffin – see my step-by-step instructions). Set aside. 2. In a small bowl, combine flour, baking powder, baking soda, spices (cinnamon, ginger, nutmeg, cloves), and salt. Whisk to aerate and sift mixture. Set aside. 3. In a large bowl, combine sugars (granulated and light brown) with oil. Add pumpkin puree, eggs, and vanilla extract. Whisk to combine. 4. Add dry ingredients to large bowl containing wet mixture. Mix until just combined. Divide pumpkin muffin batter into 12 muffin tins. Generously decorate with additional Demerara sugar and pumpkin seeds. 5. Bake in preheated oven for ~22 min or until muffins have risen and a toothpick inserted into the centre comes out clean. Let cool for 5 minutes in the baking pan and transfer to a cooling rack to cool completely. 6. Enjoy!!
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**RECIPE:** https://themindfulmeringue.com/easy-pumpkin-muffins
**INGREDIENTS**
Small Bowl (Dry)
* 1 3/4 cups All-purpose Flour
* 2 tsp Baking Powder
* 1/2 tsp Baking Soda
* 2 tsp Cinnamon
* 1/2 tsp Ginger
* 1/2 tsp Nutmeg
* 1/4 tsp Cloves
* 1/2 tsp Salt
Large Bowl (Wet)
* 1 cup Granulated Sugar
* 1/2 cup Light Brown Sugar
* 1/2 cup Vegetable Oil Canola or other light vegetable oil
* 2 cups Pumpkin Puree unsweetened
* 2 Eggs large, room temperature
* 1 tsp Vanilla Extract
Finishing Touches (Decorations!)
* Demerara Sugar for topping!
* Raw or Roasted Pumpkin Seeds for topping!
**INSTRUCTIONS**
1. Preheat your oven to 425F (400F convection oven). Prepare muffin tins with 12 paper liners. (note: you can use 1 muffin tin only or use 2, spacing muffins apart to allow more even heat distribution to each muffin – see my step-by-step instructions). Set aside.
2. In a small bowl, combine flour, baking powder, baking soda, spices (cinnamon, ginger, nutmeg, cloves), and salt. Whisk to aerate and sift mixture. Set aside.
3. In a large bowl, combine sugars (granulated and light brown) with oil. Add pumpkin puree, eggs, and vanilla extract. Whisk to combine.
4. Add dry ingredients to large bowl containing wet mixture. Mix until just combined.
Divide pumpkin muffin batter into 12 muffin tins. Generously decorate with additional Demerara sugar and pumpkin seeds.
5. Bake in preheated oven for ~22 min or until muffins have risen and a toothpick inserted into the centre comes out clean. Let cool for 5 minutes in the baking pan and transfer to a cooling rack to cool completely.
6. Enjoy!!