Recipe of the Month
• 1 ¾ cups (219g) all-purpose flour (spooned & leveled)
•1 teaspoon baking soda
•1 ½ teaspoons ground cinnamon
•1 ½ teaspoons pumpkin pie spice
•1/4 teaspoon ground ginger
•1/2 teaspoon salt
• 1/2 cup (120ml) vegetable oil (or melted coconut oil)
•1/2 cup (100g) granulated sugar
• 1/3 cup (67g) packed light or dark brown sugar
•1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
•2 large eggs
•1/4 cup (60ml) milk (dairy or non-dairy)
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with non-stick spray or line with cupcake liners.
In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.
Spoon the batter into liners, filling them all the way to the top.
Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan before enjoying.
(Can add 1 cup of chocolate chips)