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Amazing Pumpkin Muffins

Adapting a recipe from Sally's Baking Addiction by including a few more ingredients, these were even more heavenly.
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Course: brunch
Cuisine: American
Keyword: breakfast, brunch, Muffins, Pumpkin, Pumpkin Muffins

Ingredients

Dry Ingredients:

  • 1-3/4 c all-purpose flour (219g) fluffed, spooned, leveled
  • 1 t baking soda
  • 1-1/2 t cinnamon
  • 1-1/2 t pumpkin pie spice
  • 1/4 t ground ginger
  • 1/2 t salt

Sugar

  • 1/2 c sugar
  • 1 t orange zest

Wet Ingredients

  • 1/2 c canola/vegetable oil
  • 1-1/2 c pumpkin puree (NOT pie mix)
  • 2 large eggs, room temp take out a few minutes before using
  • 1/4 c milk
  • 1 T molasses
  • 1 t vanilla
  • 1/2 c light brown sugar

Instructions

Pre-Bake

  • Preheat oven to 425℉.
  • Line a cupcake pan with 12 paper liners.

Dry Ingredients

  • In a small bowl, whisk the dry ingredients together and set aside.

Sugars

  • In a small bowl, rub the orange zest into the granulated sugar.

Wet Ingredients

  • In a medium bowl, blend together the wet ingredients, along with both sugars.
  • Stir in the dry ingredients with a whisk, until no flour is visible.

The Bake:

  • Using a large scoop, fill the 12 paper liners equally. It should be close to the top. If desired, sprinkle some turbinado sugar over the batter.
  • Place pan on rack and set timer for 5 minutes. When the timer goes off, set oven temperature to 350℉. Reset timer for 15 minutes. Do not open the oven.
  • Remove pan from oven and onto a cooling rack for about 5 minutes. Then remove the muffins and allow them to continue to cool on rack.