Pumpkin Muffins

2K1A7724Does anyone eat pumpkin into December like us? As far as I’m concerned, baking with pumpkin should occur October thru December…and it does in our house. 😉 2K1A7732These are a quick and easy holiday baking project that gets made in our kitchen about once a week this time of year.2K1A7714

Pumpkin Muffins


unsalted butter for greasing pan

1-¾ cup canned pumpkin

¾ cup granulated sugar

¾ cup brown sugar

⅓ cup olive oil

3 eggs

½ cup milk

2-⅔ cup all-purpose flour

2 teaspoons baking powder

2 tablespoons pumpkin pie spice

1 teaspoon salt


Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl add the pumpkin, sugars, oil, eggs, and milk and whisk to combine. Add remaining ingredients and fold in with a rubber spatula until smooth. Batter should be thicker than cake batter and thinner than cookie dough. If needed, add more milk to reach this consistency.  With a ladle fill each muffin cup ⅔ full. Bake for 24 minutes or until the muffin springs back. Rest for 5 minutes before removing from pan and placing on a wire rack to cool.

Love, Grey & Brianna


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s