Pumpkin Muffins - Healthy & Easy as Pie!

These muffins are moist, delicious and easy to make. They're full of pumpkin and cinnamon and make a great treat anytime during the day. Let me know how you like them and...enjoy!

Pumpkin muffins - moist & delicious!

Dry ingredients.

Wet ingredients.

Mix flour, sugar, baking powder, baking soda and salt in a separate bowl.

Mix eggs, pumpkin, oil, milk and vanilla in another bowl.

Gradually add flour mixture to pumpkin mixture.
Blend until smooth.

Spoon batter into muffin tin - I fill mine almost to the top.

Mile high muffins!

Ingredients:

1-3/4 cups flour

1/2 cup packed brown sugar (Note: I use dark brown sugar but light is acceptable also. If you prefer sweeter muffins, increase your sugar to 3/4 cup.)

1 teaspoon baking powder

1 tablespoon cinnamon

1/2 teaspoon baking soda

pinch of salt

2 eggs

1 can (15 oz.) pumpkin puree

1/2 cup canola oil

1 tablespoon milk (I use fat-free but any type is fine.)

1 teaspoon pure vanilla extract
Cinnamon-Sugar (Mix 1/3 cup white sugar and 1 tablespoon of cinnamon. Store leftover in spice jar.)

Instructions:

• Preheat oven to 425º. Grease a 12 cup muffin tin with cooking spray. 
• In a separate bowl, add flour, brown sugar, cinnamon, baking powder, baking soda and salt. Stir to combine.
• In another larger bowl, whisk the eggs with a fork. Add the pumpkin puree, canola oil, milk and vanilla. Stir with a spoon until smooth.
• Gradually add the flour mixture to the pumpkin mixture. Blend until the batter is smooth. (Note: Remember not to overbeat...this results in tougher muffins.)
• Spoon the batter into a 12 cup muffin tin. I fill mine almost to the top.
• Sprinkle a generous amount of cinnamon-sugar to tops of muffins.
• Bake at 425º for 5 minutes. Your muffins will have a nice high peak.
• Lower oven temperature to 350º and bake for another 15 minutes.
• Cool on wire rack for 5 minutes then gently lift out of tin and cool completely.
• Enjoy!