All the flavors of fall wrapped up in a perfect melt-in-your-mouth pumpkin muffin! They're easy to make and delicious served with warm cider, a cup of hot cocoa or of course a classic cold glass of milk.
Ready in: 30minutes
1 1/2cups (212g)all-purpose flour
1 1/2tspground cinnamon
1 1/4cups (255g)granulated sugar
1/2cup (120ml)vegetable oil*
1cup (244g)canned pumpkin
1/4cup (60ml)apple juice or water
Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
In a large mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg and ginger for 20 seconds. Make a well in center of mixture and set aside.
In a separate mixing bowl whisk together sugar, oil, pumpkin, eggs, and apple juice until well blended.
Pour pumpkin mixture into flour mixture and fold with a rubber spatula just until combined.
Divide batter among prepared muffin cups filling each nearly full.
Bake in preheated oven until toothpick inserted into the center comes out clean, about 20 - 25 minutes.
Let cool in muffin pan several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
1. *1/4 cup applesauce and 1/4 cup vegetable oil can be used here if desired.2. These will double well as cupcakes too! I'd suggest topping with cream cheese frosting.