Print
Pumpkin Muffins
Moist, delicious and not over spiced these pumpkin muffins topped with Caramel Pecan Topping. It's a match made in heaven!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24 muffins
Author Kerrie @ Family Food and Travel
-
2.5
cups
all-purpose flour
-
1
tsp
salt
-
1
tsp
baking soda
-
1.5
tsp
ground cinnamon
-
1/2
tsp
ground cloves
-
1/4
tsp
ground ginger
-
2
cups
canned pure pumpkin
not pumpkin pie filling
-
4
large eggs
-
2
cups
sugar
-
1/2
cup
vegetable oil
-
1/2
cup
butter
melted
-
Preheat oven to 350.
-
In a large bowl combine all dry ingredients. In a stand mixer beat pumpkin, eggs, sugar, oil and butter together until fully combined.
-
Add dry ingredients in batches and mix until batter if complete.
-
Pour batter into muffin liners and bake for 20-25 minutes.
-
Check to ensure muffins are cooked all the way through by inserting a toothpick.
-
Once cooled top with Caramel Pecan Topping and serve.