Pumpkin Muffins
Serves: 12 muffins
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup canned pumpkin
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/4 cups sugar
  • top with
  • 1 tablespoon sugar mixed with 1 teaspoon cinnamon
  1. Preheat oven to 350°
  2. Line a muffin pan with 12 cupcake liners or spray the muffin pan with a baking spray so the muffins easily release from the pan.
  3. In a medium bowl whisk flour, baking powder, baking soda, and salt.
  4. Add in the pumpkin, oil, eggs, pumpkin pie spice and sugar.
  5. Mix completely with a spatula until all ingredients are combined.
  6. Place 3 tablespoons of batter into each muffin pan compartment.
  7. Sprinkle cinnamon sugar mixture generously over the top of each muffin.
  8. Bake muffins for 25 minutes, test with a toothpick and bake until it comes out clean.
  9. Allow muffins to cool for 5 minutes in the pan, then remove from the pan.
I've added in 1/2 cup shaved coconut and 1/2 cup chopped pecans without altering the recipe and they baked up beautifully. I also topped each muffin with a few pieces so they stuck out on top. (so allow 3/4 cup of each) add these additions when you mix in the pumpkin.

This recipe is adapted from American Club Wisconsin, Gourmet Magazine.
Recipe by Created by Diane at https://www.createdby-diane.com/2017/11/pumpkin-muffins.html