Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup packed light or dark brown sugar
- 1 and 1/2 cups canned pumpkin puree
- 2 large eggs
- 1/4 cup milk
Instructions
- Preheat your oven to 425°F (218°C) and prepare a muffin pan.
- In one bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt.
- In another bowl, mix vegetable oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth.
- Combine the wet mixture with dry ingredients by folding gently until no flour pockets remain.
- Fill muffin liners to the top with batter.
- Bake for 5 minutes at 425°F; then reduce temperature to 350°F (177°C) without opening the door and continue baking for another 16-17 minutes.
- Cool in the pan for about 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg