Can I use fresh pumpkin instead of canned?

Yes — fresh individual pumpkin roasted and the most thoroughly pureed to the most smooth individual consistency substitutes directly for canned individual pumpkin puree in the same most individual quantity. The most fresh individual pumpkin puree is the most occasionally the most more watery than the most canned individual variety — strain through a the most fine mesh sieve for 30 minutes to remove the most excess individual moisture before using for the most properly concentrated individual pumpkin flavor and the most correct individual batter consistency.

Why use oil instead of butter in pumpkin muffins?

Vegetable individual oil produces the most consistently moist and the most beautifully tender individual pumpkin muffin crumb for the most extended individual storage period compared to the most butter-based individual alternative — the most liquid individual oil fat distribution does not solidify during the most individual room-temperature storage or the most individual refrigeration the way the most individual butter does, maintaining the most beautifully soft and the most properly moist individual crumb texture for up to 4 days.

Can I substitute the brown sugar with white sugar?

Granulated individual white sugar substitutes directly in the same most individual quantity for the most individually less caramelized and the most less properly molasses-rich individual sweetness. The most packed individual brown sugar produces the most deeply caramelized and the most warmly complex individual sweetness that most beautifully complements the most natural pumpkin and the most warming individual spice — the most brown sugar is the most strongly recommended for the most genuinely extraordinary individual flavor.

Pumpkin Muffins Easy Moist Oil Brown Sugar Spice Recipe

Name: Pumpkin Muffins The Most Easy Moist Oil Brown Sugar Pumpkin Puree Cinnamon Nutmeg Clove Vanilla Individual Fall Breakfast Muffin
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups All-Purpose Flour; 2 tsp Pumpkin Pie Spice; 1 tsp Ground Cinnamon; 1 tsp Baking Powder; 1/2 tsp Baking Soda; 1/2 tsp Salt; 1 can 15 oz Pure Pumpkin Puree not pumpkin pie filling; 1 cup Packed Brown Sugar; 1/2 cup Vegetable Oil; 2 large Eggs room temperature; 1 tsp Pure Vanilla Extract; 2 tbsp Raw Sugar or Turbinado Sugar for topping optional; 1/2 tsp Pumpkin Pie Spice for dusting optional

Description

The most extraordinary moist Pumpkin Muffins made by preheating oven to 375°F lining 12-cup tin whisking 2 cups flour 2 tsp pumpkin pie spice 1 tsp cinnamon 1 tsp baking powder 1/2 tsp baking soda and 1/2 tsp salt in large bowl whisking 1 can 15 oz pure pumpkin puree 1 cup packed brown sugar 1/2 cup oil 2 room temperature eggs and 1 tsp vanilla in separate bowl pouring wet into dry folding gently just combined few lumps fine not overmixing dividing among 12 cups 3/4 full sprinkling generous pinch raw sugar and light pumpkin pie spice over each top baking 375°F 18 to 20 minutes until toothpick clean and tops spring back cooling 5 minutes in tin then rack. A completely perfect moist oil pumpkin puree brown sugar pumpkin pie spice cinnamon fall breakfast muffin recipe.

Ingredients

Scale

2 cups All-Purpose Flour

2 tsp Pumpkin Pie Spice

1 tsp Ground Cinnamon

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1 can 15 oz Pure Pumpkin Puree not pumpkin pie filling

1 cup Packed Brown Sugar

1/2 cup Vegetable Oil

2 large Eggs room temperature

1 tsp Pure Vanilla Extract

2 tbsp Raw Sugar or Turbinado Sugar for topping optional

1/2 tsp Pumpkin Pie Spice for dusting optional

Instructions

1. Preheat oven to 375°F 190°C. Line 12-cup muffin tin.

2. Whisk flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt in large bowl.

3. Whisk pumpkin puree, brown sugar, oil, eggs, and vanilla in separate bowl.

4. Pour wet into dry. Fold gently just combined. Lumps fine. Do not overmix.

5. Divide among 12 cups 3/4 full. Sprinkle raw sugar and pumpkin pie spice over tops.

6. Bake 375°F 18 to 20 minutes until toothpick clean and tops spring back.

7. Cool 5 minutes in tin. Transfer to rack.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Muffins, Pumpkin, Fall
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 18g
Sodium: 160mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 32mg

Keywords: pumpkin muffins, easy moist pumpkin muffins recipe oil brown sugar pumpkin puree pumpkin pie spice cinnamon, best fall pumpkin breakfast muffins, moist oil brown sugar pumpkin puree pumpkin pie spice cinnamon fall breakfast muffin