• Kris Riley

Pumpkin Muffins

Easy, delicious & moist. Double this batch and pop them in the freezer for busy weekdays. Delicious with a generous smear of butter.


1 3/4 cups all purpose flour

1 cup granulated sugar

1/2 cup dark brown sugar

1 teaspoon baking soda

1/2 teaspoon sea salt

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

2 eggs

1- 15 ounce can pureed pumpkin

1/2 cup oil ( I use grapeseed)

1 teaspoon vanilla extract


Preheat oven to 350 F.


In a mixing bowl, combine flour, both sugars, baking soda and spices.

Mix to combine.

In a separate mixing bowl, whisk the eggs. Add the pumpkin, oil and vanilla. Mix well.

Add the dry ingredients to the wet ingredients and mix until combined.


Line two muffin tins with liners. Fill each muffin cup 3/4 full.

Bake in a preheated oven for 20 minutes or until done.



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