Easy Pumpkin Muffin
These soft and moist muffins are lightly spiced and loaded with pumpkin flavor. For the easiest pumpkin muffins use canned pumkin, or if you have fresh pumpkin make your own puree. Perfect for Autumn baking.
Category: Cake
Source: krollskorner.com
Equipment
| Muffin pan |
Ingredients
| All purpose flour | |
| Baking powder | |
| Baking soda | |
| Salt | |
| pumpkin pie spice | |
| Cinnamon | |
| Canned pumpkin | |
| Brown sugar | |
| Granulated sugar | |
| Eggs | |
| Yogurt | |
| Vegetable oil | |
| Vanilla extract | |
| Topping: | |
|---|---|
| Sugar | |
| Cinnamon | |
Instructions
Preheat oven to 325°F. Line a muffin pan with paper liners or spray with non stick baking spray.
In large bowl, combine the all purpose flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. In another medium sized bowl together the pumpkin, granulated sugar and brown sugar. Then whisk in eggs and yogurt, oil and vanilla extract. Fold liquid ingredients into dry ingredients until fully incorporated.
Scoop batter into muffin pan and top each muffin with a sprinkle of the cinnamon and sugar mixture. Then bake for 18-22 minutes. Use a toothpick inserted in the middle to check to see if the muffins are done. Toothpick will come out clean when done.
Nutrition
| Serving size: | 227.5 |
| Energy: | 514.3 |
| Ratio: | 2.3 |
| Carbohydrate: | 89.9 |
| Fat: | 13.7 |
| Protein: | 9.2 |
| Saturated fat: | 1.6 |
| Sodium: | 490.9 |
| Sugar: | 54.4 |