Empty My Fridge
Super Moist Pumpkin Muffins Recipe 🎃
Ingredients
- Flour1 ¾ cups
- Baking powder1 tsp
- Baking soda1 tsp
- Pumpkin2–3 tsp + 1 ¼ cups
- Salt¼ tsp
- Egg2
- Sugar½ cups
- Brown sugar½ cups
- Oil½ cups
- Buttermilk¼ cups
- Vanilla1 tsp
- Chocolate chip · chopped½ cups
Instructions
- Preheat the oven to 425°F (220°C). 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 mixture and fold gently with a spatula until just combined. Do not overmix; the batter should stay thick.
- Divide the batter evenly among the muffin cups, filling them almost to the top. Add mix-ins if using.
- Bake at 425°F (220°C) for 5 minutes, then lower the oven to 350°F (175°C) and bake for 15 to 18 more minutes, until a toothpick inserted in the center comes out clean.
- Let the muffins cool 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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