- 1 1/2 cups 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 granulated sugar
- 1/2 cup vegetable oil*
- 1 cup canned pumpkin
- 2 large eggs
- 1/4 cup apple juice or water
Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
In a large mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg and ginger until ingredients are incorporated. Make a well in center of mixture and set aside.
In a separate mixing bowl whisk together sugar, oil, pumpkin, eggs, and apple juice until well blended.
Pour pumpkin mixture into flour mixture and fold with a rubber spatula just until combined.
Divide batter among prepared muffin cups filling each nearly full.
Bake in preheated oven until toothpick inserted into the center comes out clean, about 20 - 25 minutes.
Let cool in muffin pan several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
This recipe was adapted from Cooking Classy