Name: Elsie’s Delicious Pumpkin Muffins
Cook time: 30 min
Total time: 30 min
Yield: 16 servings
Ingredients: 1 2/3 cups all-purpose flour; 1 teaspoon baking soda; 1 1/4 teaspoon 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 granulated sugar; 1/2 cup light or dark brown sugar; 1/2 cup vegetable or canola oil; 1 1/4 cups pumpkin puree (canned or fresh); 1/4 cup Borden Whole milk

Dessert30 minServes 16

Instructions

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

In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.

In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Add oil and whisk until combined. Add pumpkin and milk and whisk until combined. Pour the pumpkin mixture into the flour mixture and mix gently just until combined.

Divide batter among muffin cups. Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

These muffins stay moist for up to 5 days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving. The muffins can also be frozen for up to 2 months.

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Ingredients

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1 1/4 teaspoon 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 granulated sugar
1/2 cup light or dark brown sugar
1/2 cup vegetable or canola oil
1 1/4 cups pumpkin puree (canned or fresh)
1/4 cup Borden Whole milk

At a Glance

Cook Time

30m

∑

Total

30 min