Bakery Style Pumpkin Muffins

• Vegetarian

• Produce

  • 1 15oz can Pumpkin puree

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Pumpkin pie spice
  • 1/2 tsp Salt
  • 1 1/4 cups Sugar

• Oils & Vinegars

  • 1/3 cup Vegetable oil

Found on dontsweattherecipe.com

Description

Ingredients

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 15oz can pumpkin puree
• ⅓ cup vegetable oil
• 2 large eggs
• 1¼ cups sugar

Directions

• Put oven rack in middle position and preheat oven to 350F. Spray muffin cups with non-stick baking spray or use liners.
• Whisk together flour, baking powder, baking soda, salt and pumpkin pie spice in a small bowl.
• Whisk together pumpkin, oil, eggs, sugar in a large bowl until smooth, then stir in flour mixture just until combined.
• Divide batter among muffin cups (each should be about ¾ full)
• Bake 30 to 35 minutes, until puffed and golden brown and a wooden pick or skewer inserted into the center of a muffin come out clean.
• Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.