Pumpkin Muffins
Pumpkin Muffins
Category
baked goods
Author:
Fiona Kennedy
Servings
24
Prep Time
15 minutes
Cook Time
22-27 minutes
Baking these muffins will fill your home with the coziest of scents.
Ingredients
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2 cups (260g) all-purpose flour
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4 tsp. (10g) Pumpkin Spice (5164)
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2 tsp. (9g) baking powder
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1 tsp. (6g) baking soda
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1 tsp. salt
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1 cup (220g) light brown sugar, firmly packed
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½ cup (120g) granulated sugar
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1 (15 oz) can pumpkin puree
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½ cup vegetable oil
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½ cup full-fat yogurt
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3 large eggs
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2 tsp. vanilla extract
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⅓ cup demerara sugar (5172)
Directions
Heat oven to 350F. Line 2 muffin trays with cupcake liners.
Place flour, Pumpkin Spice, baking powder, baking soda and salt in a large mixing bowl and use a whisk to mix everything evenly.
Place brown sugar, granulated sugar, pumpkin puree, vegetable oil, yogurt, eggs and vanilla extract in a separate mixing bowl and whisk to combine. Add the wet ingredients to the dry ingredients and use a whisk mix ingredients just until combined. Resist the urge to stir too much as this will make the muffins tough.
Distribute batter evenly between the muffin cups. I used an ice cream scoop that holds about 3 Tbs. of batter and that seemed to work really well. Sprinkle the tops of the muffins with the demerara sugar and bake 22-27 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.