Ingredients
Scale
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅓ cup vegetable oil
- ¼ cup melted butter
- 2 large eggs
- 1¼ cups granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup water
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with butter.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- In a separate medium bowl, whisk together the oil, melted butter, eggs, and sugar until smooth. Add the pumpkin puree and water, whisking until the mixture is completely uniform.
- Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold the mixture together until just combined. Don’t overmix – a few lumps are perfectly fine. Overmixing will result in tough, dense muffins.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. This ensures they’ll have nice domed tops without overflowing.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs clinging to it. The tops should spring back lightly when touched.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. These are delicious warm, but they’ll be easier to remove from the liners once they’ve cooled slightly.
- Store covered at room temperature for up to 3 days, or freeze for up to 3 months. To freeze, wrap individually in plastic wrap or store in freezer bags.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
