Best Pumpkin Muffins Ever | Easy and Moist

Name: Best Pumpkin Muffins Ever | Easy and Moist
Total time: 45 min
Ingredients: 1 ¾ cups Flour; 1 tsp Baking powder; 1 tsp Baking soda; 2–3 tsp + 1 ¼ cups Pumpkin; ¼ tsp Salt; 2 Egg; ½ cups Sugar; ½ cups Brown sugar; 1 cup Oil; ¼ cups Buttermilk; 1 tsp Vanilla; ½ cups Chocolate chip, chopped

By The Cooking Foodie · 45 min

Ingredients

Flour1 ¾ cups
Baking powder1 tsp
Baking soda1 tsp
Pumpkin2–3 tsp + 1 ¼ cups
Salt¼ tsp
Egg2
Sugar½ cups
Brown sugar½ cups
Oil1 cup
Buttermilk¼ cups
Vanilla1 tsp
Chocolate chip · chopped½ cups

Instructions

Preheat the oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt.
In a large bowl, whisk the eggs, brown sugar, white sugar, pumpkin puree, oil, buttermilk and vanilla until smooth.
Add the dry ingredients to the wet ones and fold gently with a spatula until just combined. Keep the batter thick and do not overmix.
Divide the batter among the muffin cups, filling them almost to the top. Add any mix-ins.
Bake at 425°F (220°C) for 5 minutes, then lower the oven to 350°F (175°C) and bake 15–18 more minutes, until a toothpick inserted in the centre comes out clean.
Cool the muffins in the pan for 5 minutes, then move them to a wire rack to cool completely.

Summarized from The Cooking Foodie's video. Watch it for the details.

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