Pumpkin Spice Muffins
Moist, fluffy muffins made with creamy pumpkin spice milk and warm fall spices. Perfect for cozy breakfasts or sweet snacks.
Servings 12
Ingredients:
- 1¾ cup flour
- 1 teaspoon baking soda
- 1½ teaspoon cinnamon
- 1½ teaspoon pumpkin pie spice
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup vegetable oil
- ½ cup sugar
- ½ cup brown sugar
- 1 can 15 oz pumpkin puree
- 2 large eggs
- ¼ cup Prairie Farms Pumpkin Spice Milk
Directions:
- Preheat oven to 425 degrees and line a muffin tin with paper liners or spray with nonstick baking spray.
- In a large bowl, whisk together the 1 and ¾ cup flour, 1 teaspoon baking soda, 1 and ½ teaspoons cinnamon, 1 and ½ teaspoons pumpkin pie spice, ½ teaspoon ginger and ½ teaspoon salt. Set aside.
- In another bowl, mix together the ½ cup vegetable oil, ½ cup sugar, ½ cup brown sugar, 1 can pumpkin puree, 2 eggs, and ¼ cup pumpkin spice milk.
- Add dry ingredients to bowl of wet ingredients. Mix together until just combined. Mixture may be lumpy.
- Spoon mixture into muffin cups with batter to the top. Bake at 425 degrees for 5 minutes then reduce oven temp to 350 degrees and bake muffins for 16-17 minutes.
- Let muffins cool for a few minutes before transferring to a rack. Enjoy warm with a pat of butter or a drizzle of maple syrup.
Notes
