Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
Directions
- Preheat oven to 375°F. Grease muffin tin with non-stick cooking spray or line with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt; set aside.
- In a large bowl, cream together the butter and sugars until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Add the pumpkin puree, milk, and vanilla extract to the butter and sugar mixture and beat until combined. Slowly add the dry ingredients to the wet ingredients, stirring until just combined.
- Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Interesting Facts
- Pumpkins are a type of winter squash, and are native to North America.
- Muffins are a type of quick bread, meaning they are leavened with baking powder or baking soda instead of yeast.
- Pumpkin muffins are a great way to use up leftover pumpkin puree from other recipes.
