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Pumpkin Spice Muffins

  • Aug 01, 2016
  • 1 and ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • ½ cup dark brown sugar
  • 2 large eggs
  • 1 cup pure pumpkin (not pumpkin pie filling)
  • ½ cup vegetable oil
  • ⅓ cup milk
  • 1 teaspoon vanilla extract
  • Preheat oven to 350°F
  • In a large bowl, toss the flour, baking powder, baking soda, salt, and cinnamon together until combined
  • In another bowl, whisk the brown sugar and eggs together until combined. Add the pumpkin, oil, milk, and vanilla until combined
  • Pour the wet ingredients into the dry ingredients and stir until just combined - Do not overmix the batter
  • Spoon the batter evenly into your favorite WHB Baking Cups and place on cookie sheet for easy transport into and out of the oven
  • Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean - Allow to cool completely and sprinkle top with a bit of pumpkin pie spice and cinnamon