Lonny‘s “you won't be able to stop eating them” Easy Pumpkin Muffins

 
 


Thanksgiving is K&B Designer Lonny’s favorite holiday… family, food, and football. The recipe below is for a fall treat everyone in his family loves… Pumpkin Muffins!

They take 10 minutes to make, and you don’t need a mixer. You won’t be able to stop eating them!

 

easy pumpkin muffins

Ingredients

1 - 2/3 cups (230g) all-purpose flour

1 teaspoon baking soda

1 - 1/4 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg or freshly grated nutmeg

1/2 teaspoon salt

2 large eggs

3/4 cup (150g) granulated sugar

1/2 cup (100g) light or dark brown sugar

1/2 cup (120ml) vegetable or canola oil

1 - 1/4 cups (285g) pumpkin puree

1/4 cup (60ml) milk

This recipe is incredibly simple to make!

Preheat oven to 375°F/190°C. Grease a muffin pan or line with muffin liners.

  1. In a single bowl, combine all your dry ingredients, including flour, baking soda, salt, and spices.

  2. In a separate bowl, whisk together the eggs and sugars. Once combined, you can add the pumpkin puree and mix it all together.

  3. Once all the ingredients are fully incorporated, gently add the dry ingredients to the wet ingredients, and use a spatula to fold them in. I prefer doing this in 2-3 additions.

  4. Next is to deposit equal amounts of the batter among your muffin tins. Fill them about 3/4 of the way full to leave space for them to rise. If you have extra batter, you can make a few extra in another muffin pan.

  5. Put the pan in the preheated oven for 16-22 minutes until a toothpick comes out of a muffin without any wet batter on it.

  6. Be sure to let the pumpkin muffins cool completely before indulging. Enjoy!

Emeil Soryal