Ingredients:

  • 1 ¾ cups (220g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (2g) baking powder
  • ½ tsp (3g) salt
  • 2 tsp (5g) pumpkin pie spice
  • 1 cup (245g) pumpkin puree
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large (100g) eggs
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with liners.
  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice until uniform.
  3. Create a well in the center of the dry ingredients and pour in the pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract.
  4. Use a spatula to gently fold the mixture together until no streaks of dry flour remain, avoiding over-mixing.
  5. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  6. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.