The best thing about Fall and the Holidays is the baking of course! The feeling of being warm and cozy inside while it’s chilly and the leaves are changing outside is unmatched. Just when you think it couldn’t get better, you find the cutest fall-shaped pan at B2 Outlet Stores to level-up your muffins. That along with fall themed napkins and tea towels, you’ll find me in the kitchen all evening. Here’s the easy pumpkin muffin recipe that I followed!
1 and 2/3 cups flour
1 tsp baking soda
1 and 1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
2 large eggs
3/4 cup sugar
1/2 cup light or dark brown sugar
1/2 cup vegetable or canola oil
1 and 1/4 cups pumpkin puree
1/4 cup milk
1. Preheat oven to 375°F. Grease a muffin pan or line with muffin liners.
2. In a big bowl mix together flour, baking soda, cinnamon, nutmeg, and salt.
3. In a medium bowl, mix together the eggs, granulated sugar and brown sugar until combined. Add oil and mix until combined. Add the pumpkin puree and milk and mix until combined. Pour the pumpkin mixture into the flour mixture and stir gently just until combined.
4. Pour in muffin cups. Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for about 5 minutes in the pan, then transfer to a wire rack to cool completely.
5.These muffins stay soft for up to 5 days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving. Feel free to freeze for up to 2 months!
Hope you enjoy!