Tool

• Mixing bowls

• Muffin pans

• Paper liners

Ingredients

• 1½ cups all‑purpose flour

• 2½ teaspoons pumpkin pie spice

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• ½ cup packed light brown sugar

• ½ cup granulated sugar

• ½ cup vegetable oil

• ¼ cup whole milk, room temperature

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1¼ cups canned pumpkin puree

Instructions

Make the Batter

• Preheat oven to 425°F. Line a muffin pan with 12 paper liners.

• In a large bowl, whisk flour, pumpkin pie spice, baking soda, baking powder, and salt.

• In a medium bowl, whisk granulated sugar, brown sugar, oil, milk, eggs, and vanilla until smooth.

• Add pumpkin puree and whisk until fully combined.

• Pour wet mixture into dry mixture and fold gently until just combined — no dry streaks.

• Divide batter evenly, filling each liner three‑quarters full.

Bake

• Bake 5 minutes at 425°F.

• Without opening the oven, reduce temperature to 350°F and bake 15 minutes more, or until a toothpick comes out clean.

• Remove muffins from the pan and cool completely on a wire rack.

Notes

• Set a timer so you don’t forget to lower the oven temperature — baking too long at high heat can burn the outside while leaving the center undercooked.

Nutrition

(per muffin)

Calories: 229kcal • Carbs: 32g • Protein: 3g • Fat: 10g
Saturated Fat: 2g • Polyunsaturated Fat: 5g • Monounsaturated Fat: 2g • Trans Fat: 0.1g
Cholesterol: 28mg • Sodium: 223mg • Potassium: 103mg • Fiber: 1g • Sugar: 18g
Vitamin A: 4021IU • Vitamin C: 1mg • Calcium: 40mg • Iron: 1mg