Easy and Moist

Von The Cooking Foodie · 45 Min.

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Zubereitung

1. Preheat the oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt.
3. In a large bowl, whisk the eggs, brown sugar, white sugar, pumpkin puree, oil, buttermilk and vanilla until smooth.
4. 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.
5. Divide the batter among the muffin cups, filling them almost to the top. Add any mix-ins.
6. 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.
7. Cool the muffins in the pan for 5 minutes, then move them to a wire rack to cool completely.

Zusammengefasst aus dem Video von The Cooking Foodie. Schau es dir für die Details an.

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