Bakery Style Pumpkin Muffins
Bakery Style Pumpkin Muffins - These muffins are jumbo, gloriously full of pumpkin flavor, moist and tender. Perfection!
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 15 oz can pumpkin puree
- 1/3 cup vegetable oil
- 2 large eggs
- 1 1/4 cups sugar
Put oven rack in middle position and preheat oven to 350F. Spray muffin cups with non-stick baking spray or use liners.
Whisk together flour, baking powder, baking soda, salt and pumpkin pie spice in a small bowl.
Whisk together pumpkin, oil, eggs, sugar in a large bowl until smooth, then stir in flour mixture just until combined.
Divide batter among muffin cups (each should be about 3/4 full)
Bake 30 to 35 minutes, until puffed and golden brown and a wooden pick or skewer inserted into the center of a muffin come out clean.
Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
Calories: 428kcal | Carbohydrates: 72g | Protein: 6g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 311mg | Potassium: 277mg | Fiber: 3g | Sugar: 44g | Vitamin A: 11845IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 3mg