Ingredients

• All-purpose flour - 1 ¾ cups
• Granulated sugar - 1 cup
• Brown sugar - ½ cup
• Baking soda - 1 teaspoon
• Baking powder - ½ teaspoon
• Salt - ½ teaspoon
• Ground cinnamon - 1 teaspoon
• Ground nutmeg - ½ teaspoon
• Canned pumpkin puree - 1 cup
• Vegetable oil - ½ cup
• Large eggs - 2
• Vanilla extract - 1 teaspoon

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and line a muffin pan with paper liners.

2. 2.

   In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.

3. 3.

   In another bowl, whisk the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.

4. 4.

   Pour the wet ingredients into the dry ingredients and stir until just combined.

5. 5.

   Divide the batter evenly among the muffin cups, filling each about 2/3 full.

6. 6.

   Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

7. 7.

   Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Facts