Pumpkin Muffins


  • 1 and 3/4 cups (219gall-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons pumpkin pie spice*
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1/2 cup (100ggranulated sugar
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 and 1/2 cups (340gcanned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/4 cup (60ml) milk (dairy or nondairy)
I used butter instead of vegetable oil. 

I really like that this recipe pretty much uses the entire can of pumpkin. There's just a tablespoon or so left so I just add that in, too.

Next, I'm going to try it with the King Arthur's GF blend and coconut oil.

Oh, and I added chocolate chips.


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