Ingredients: – 1 3/4 cups all-purpose flour – 1 cup sugar – 1/2 cup brown sugar – 1 teaspoon baking soda – 1/2 teaspoon baking powder – 1/2 teaspoon salt – 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg – 1/4 teaspoon ground clove – 2 large egg – 1 can (15 ounces) pumpkin puree – 1/2 cup vegetable oil – 1 teaspoon vanilla extract
Instructions: 1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the muffin cups.
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1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined. 2. Combine Wet Ingredients: In a separate bowl, beat the eggs lightly. Add the pumpkin puree, vegetable oil, and vanilla extract. Mix until smooth.
1. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; a few lumps are okay. 2. Fill Muffin Cups: Fill each muffin cup about 3/4 full with the batter.
1. Bake: Bake the muffins in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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