Ingredients
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs, at room temperature
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin.
- In a large bowl, whisk the flour, pumpkin pie spice, baking soda, baking powder and salt.
- In a separate bowl, whisk the pumpkin, both sugars and oil, then beat in the eggs one at a time. Stir in the sour cream and vanilla.
- Fold the dry ingredients into the wet ones just until combined.
- Fill each muffin cup about 3/4 full and sprinkle with cinnamon sugar if you like.
- Bake for 18 to 22 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes, then move to a wire rack.
Notes
Use canned pumpkin puree for consistent results. Muffins keep 5 days at room temperature or 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American