Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 ½ cups pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup vegetable oil
- 1/3 cup milk (whole or 2%)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (218°C). This high initial heat is the secret to tall muffins. Line a 12-cup muffin tin with paper liners or grease them thoroughly with non-stick spray.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice. Make sure there are no large lumps of brown sugar left in the mixture.
- In a separate medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until the mixture is smooth and the eggs are fully incorporated.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix, as this will make the muffins tough; a few small streaks of flour are okay.
- Divide the batter evenly among the 12 muffin cups. They should be filled almost to the very top. This full cup is what helps create the large bakery-style tops.
- Bake at 425°F for 5 minutes, then, without opening the oven door, reduce the temperature to 350°F (175°C). Bake for another 13-16 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before moving them to a wire rack.
- Cook Time: 35 minutes
- Diet: Vegetarian