Pumpkin Muffins with Canned Pumpkin
Ingredients
Servings
- 220 g all-purpose flour
- 99 g sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 120 ml milk (or buttermilk)
- 1 large egg (beaten)
- 180 ml canned pumpkin
- 1 teaspoon vanilla extract
- 5 tablespoons vegetable oil
Instructions
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Preheat the oven to 350 degrees F, and line a 12-cup muffin pan with muffin liners.
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Add the flour, baking soda, baking powder, salt, sugar, cinnamon, and nutmeg into a mixing bowl and whisk together.
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Combine the milk, pumpkin purée, vanilla extract, and beaten egg and mix together.
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Add the milk mixture to the dry mixture and stir just until the flour is moistened, the batter will be lumpy.
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Fill each of the muffin cups 2/3 full.
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Place the muffins into the oven and bake for 18-20 minutes.
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Remove from the oven and allow the pumpkin muffins to cool.
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Serve and Enjoy!
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Notes
Nutrition
**Serving size** 1 serving
**Calories** 220 kcal
Imported from Mela.
