Pumpkin Pumpkin

By ERICA FUENTES

Staff Writer 

Imagine it being a chilly Fall morning and you’re craving a comforting treat full of sweet pumpkin and cozy spices. Look no further. Even if you didn’t plan ahead, this Pumpkin Muffin recipe helps you get from craving to plate in under an hour. You don’t need a mixer! Just two bowls and a spatula and you are ready to eat in less than an hour. The recipe uses a full can of pumpkin purée, so you don’t have to worry about figuring out what to do with leftover pumpkin. They’re soft and fluffy and stay moist for days. Since they keep and freeze well, you can make them ahead for an easy weekday breakfast. Pumpkin Muffins

PREP TIME 20 mins COOK TIME 20 mins TOTAL TIME 40 mins SERVINGS 12 servings YIELD 12 standard muffins

Ingredients 2 cups (240 g) all-purpose flour, 1 tablespoon pumpkin pie spice, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 (15-ounce) can pumpkin purée, 1 1/4 cups (270g) packed light brown sugar, 2 large eggs, 1/2 cup vegetable oil and if you have any special equipment you can use those or you can always just use standard muffin pan and maybe some cute little muffin liners