Pumpkin Muffins
Delicate but hearty Pumpkin or Butternut Squash muffins.
- Yield: 18 - 20 muffins 1x
Ingredients
Scale
- 1–3/4 cups all purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1 (15 oz) can pure pumpkin puree
- 1/2 cup quality oil such as sunflower, coconut or Avocado oil
- 1 tablespoon whole milk (you can substitute 2% milk or plant milk)
- 1-1/2 teaspoons Rain’s Choice vanilla extract
- 2/3 cup chopped walnuts or pecans
Instructions
- Preheat oven to 375° F. Line a muffin pan with paper liners or grease with nonstick spray. Set aside.
- In a medium bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and spices. Whisk to combine and set aside.
- In a small bowl, combine the eggs, pumpkin puree, coconut oil, milk, and vanilla extract. Whisk to combine. Pour the wet mixture into the dry ingredients and fold to combine. The batter will be thick.
- Using an ice cream scoop, scoop the batter into the prepared muffin pan.
- Bake for 22-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 5 minutes before removing the muffins from the pan. Serve warm, or at room temperature.
Notes
When the muffins come out of the oven, lightly brush the tops of the muffins with melted butter using a pastry brush, then sprinkle lightly with Rain’s Choice Vanilla Sugar.
If this appeals to you, add 6-8 ounces of chocolate chips to the muffin batter. Your children will think you’re a genius.
Find it online: https://vanillaqueen.com/pumpkin-muffins/