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scratch pumpkin spice muffins

Scratch Pumpkin Spice Muffins

Mary Lentz
No need to run out to a bakery to get some pumpkin spice muffins. This easy scratch recipe is simple to make and will satisfy any pumpkin spice lover.
Prep Time 10 mins
Cook Time 20 mins
Total Time 27 mins
Course Breads, Breakfast
Cuisine American
Servings 12 muffins

Equipment

  • muffin tin
  • 2 mixing bowls
  • ice cream scoop
  • Spatula

Ingredients
  

  • 1 Cup Granulated Sugar
  • 1 ¾ Cups All purpose flour
  • 2 Tsp Ground Cinnamon
  • ½ Cup Light Brown Sugar
  • 1 Tsp Baking Soda
  • ½ Tsp Salt
  • ¼ Tsp Ground cloves
  • 2 Large Eggs
  • ¼ Tsp Ground Nutmeg
  • 15 oz Pureed pumpkin (1 can)
  • ½ Cup Vegetable oil
  • 1 Tsp Vanilla Extract

Instructions
 

  • Preheat your oven to 375°
  • Line your standard sized muffin tin with cupcake liners or grease with cooking spray
  • You will need to mix your wet and dry ingredients separately so prevent lumps and to keep the bread soft. In a large bowl, combine your flour, sugar, spices, salt and baking soda together. Set aside.
  • In a small bowl, add your, pumpkin, oil and vanilla and whisk well until egg is well combined.
  • Add your wet ingredients to your dry ingredients and using a spatula, lightly mix until they are combined and flour pockets are gone. Do not over mix.
  • Using a cookie scoop or ice cream scoop, scoop batter into prepared muffin wells. They should be filled up about ¾ full.
  • Place in the middle of the oven and bake for 20 minutes or until toothpick comes out clean.
  • Let cool for ten minutes before serving.
Keyword bakery style, breakfast muffins, comfort food, fall, fall desserts, fall muffins, fruit muffin, pumpkin, pumpkin spice