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Pumpkin Muffins

Pumpkin Muffins

These fall spiced muffins are so good, you'll want to make them all year round! The recipe is a Yummly original created by Sara Mellas.

Author: OnlineCook

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time:

Cook Time: 28 minutes

Total Time: 28 minutes

Servings: 10 Servings

Calories: 276 kcal per serving

Ingredients

  • ½ cup - canola oil
  • ½ cup - light brown sugar
  • ⅓ cup - granulated sugar
  • ½ tsp - vanilla extract
  • 2 - eggs
  • 1 cup - pumpkin puree
  • ¼ cup - milk
  • 1 ¾ cups - all purpose flour
  • 1 tbsp - pumpkin pie spice
  • 1 tsp - baking powder
  • ½ tsp - baking soda
  • ½ tsp - salt
  • ½ cup - walnuts

Instructions

  1. Preheat the oven to 425°F.
  2. Line the cavities of a 12-cavity muffin pan with muffin/cupcake liners.
  3. Place the canola oil, brown sugar, granulated sugar, vanilla, eggs, pumpkin puree, and milk in a large mixing bowl. Whisk vigorously until smooth and combined.
  4. Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.
  5. Fold in the walnuts, mixing until they are evenly distributed in the batter.
  6. Scoop an equal portion of batter into each muffin liner.
  7. Bake the muffins on middle rack of oven for 5 minutes.
  8. Reduce oven temperature to 350°F. Continue baking until a toothpick inserted in the center of a muffin comes out clean, 14-16 minutes.
  9. Check to see that muffins are done. Remove from oven or add time as needed.
  10. Allow the muffins to cool in the pan for 5 minutes before removing and serving. Store leftovers in an airtight container at room temperature for 2 days, or refrigerate for 3 days.

Nutrition

Energy: 276 kcal | Total Fat: 17 g | Saturated: 2 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 38 mg | Total Carbs: 38 g | Fiber: 1 g | Sugars: 18 g | Proteins: 5 g | Sodium: 221 mg | Polyunsaturated: 6 g | Monounsaturated: 8 g

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