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The Most Simple, Perfect Pumpkin Muffins

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 12 muffins

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 heaping teaspoon ground cinnamon
  • pinch of ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 15 oz. can pure pumpkin puree (not pumpkin pie filling)

Instructions

  • Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin.
  • In a small bowl, mix together the flour, baking soda, cinnamon, nutmeg, and salt.
  • In a medium bowl, use a fork to beat together the sugar, oil, eggs, and vanilla. Add the canned pumpkin and mix well. Slowly add in the dry ingredients and stir until just combined.
  • Pour the batter evenly among the 12 muffin tins. Bake for 30 minutes or until a toothpick comes out clean. Let the muffins cool on a wire rack for 10 minutes. Remove the muffins from the pan and place them on the wire rack to finish cooling.
  • The muffins taste wonderful warm or at room temperature. You can re-heat them in the microwave on high for 20-25 seconds. Store leftover muffins in an air-tight container.

Notes

From The Comfort Table by Katie Lee Joel
Recipe: https://www.roseclearfield.com/the-most-simple-perfect-pumpkin-muffins