Prep Time
10 minutesBake Time
25-30Yield
12 muffinsRating
/rating_on.png "1 Star")
Loading...| 1 (15 ounce) can pumpkin puree | |
| ¾ cup melted butter | |
| ¼ cup water | |
| 2 eggs | |
| 1 teaspoon vanilla extract | |
| 1 ¾ cups ROGERS FOODS ALL PURPOSE FLOUR | |
| ½ cup white sugar | |
| 2 teaspoons pumpkin pie spice | |
| 1 teaspoon salt | |
| 1 teaspoon baking soda | |
| 1 teaspoon ground cinnamon | |
| ¼ teaspoon baking powder | |
| Cooking Spray |
| 1. | Preheat the oven to 350 degrees F (175 degrees C). Spray muffin tin with cooking spray or line with paper liners. |
| 2. | Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl. |
| 3. | Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated. |
| 4. | Spoon batter into the prepared muffin cups, filling each 3/4 full. |
| 5. | Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes. |
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