Spiced pumpkin muffins
Servings 12 muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- Pinch ground clove
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup safflower oil
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1/2 cup roasted pecans, chopped
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- Stir together in a mixing bowl the flour, baking soda, cinnamon, ginger, nutmeg, clove, and salt.
- In another mixing bowl, beat together the eggs, granulated sugar, brown sugar, oil, and vanilla extract. Stir in the pumpkin puree until well combined.
- Spoon the liquid ingredients into the bowl with the dry ingredients and stir until combined. Stir in the pecans.
- Spoon the batter into the prepared muffin pan's cups until each is 3/4 full. Bake for 25-30 minutes or until the muffins are lightly browned and an inserted knife comes out clean.