Pumpkin Spice MuffinsPumpkin Spice Muffins
Pumpkin Spice Muffins

Pumpkin Spice Muffins

At Choices, we love pumpkins. Lean into fall with these yummy muffins and savour the season!
Choices Nutrition Team
Choices Nutrition Team
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Recipe - Choices Market Corporate Store
Pumpkin Spice Muffins
Pumpkin Spice Muffins
Prep Time5 Minutes
Servings6
Cook Time20 Minutes
Ingredients
1 cup all-purpose flour (or gluten free flour)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 tbsp melted butter
2 tbsp extra virgin olive oil
1/2 cup pumpkin puree
1/3 cup brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
Directions

 

  1. Preheat the oven to 425°F (218°C). Line or spray 6 muffin cups.
  2. In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
  3.  In a large bowl, whisk together wet ingredients: melted butter and evoo, pumpkin puree, brown sugar, egg, and vanilla extract until smooth.
  4. Add the dry ingredients to the bowl with the wet and stir together until a batter forms. Stir until just incorporated; do not overmix.
  5. Spoon the batter equally into the 6 muffin cups. 
  6. Bake for 5 minutes at 425°F (218°C), then decrease the oven temperature to 350°F (180°C) WITHOUT opening the oven door, and bake for 12-15 more minutes until domed and set. A toothpick inserted in the center should come out clean or with just a couple crumbs attached.

 

5 minutes
Prep Time
20 minutes
Cook Time
6
Servings

Directions

 

  1. Preheat the oven to 425°F (218°C). Line or spray 6 muffin cups.
  2. In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
  3.  In a large bowl, whisk together wet ingredients: melted butter and evoo, pumpkin puree, brown sugar, egg, and vanilla extract until smooth.
  4. Add the dry ingredients to the bowl with the wet and stir together until a batter forms. Stir until just incorporated; do not overmix.
  5. Spoon the batter equally into the 6 muffin cups. 
  6. Bake for 5 minutes at 425°F (218°C), then decrease the oven temperature to 350°F (180°C) WITHOUT opening the oven door, and bake for 12-15 more minutes until domed and set. A toothpick inserted in the center should come out clean or with just a couple crumbs attached.

 

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