Pumpkin Muffins

Ingredients

• 1 1/2 cups (212g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 1/4 cups (255g) granulated sugar
• 1/2 cup (120ml) vegetable oil*
• 1 cup (244g) canned pumpkin
• 2 large eggs
• 1/4 cup (60ml) apple juice or water

Instructions

1. 1

   Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.

2. 2

   In a large mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg and ginger for 20 seconds. Make a well in center of mixture and set aside.

3. 3

   In a separate mixing bowl whisk together sugar, oil, pumpkin, eggs, and apple juice until well blended.

4. 4

   Pour pumpkin mixture into flour mixture and fold with a rubber spatula just until combined.

5. 5

   Divide batter among prepared muffin cups filling each nearly full.

6. 6

   Bake in preheated oven until toothpick inserted into the center comes out clean, about 20 - 25 minutes.

7. 7

   Let cool in muffin pan several minutes then transfer to a wire rack to cool completely. Store in an airtight container.