PERFECT PUMPKIN MUFFINS RECIPE FOR FALL SEASON

Preheat the oven to 375°F and line a muffin tin with paper liners. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

In another bowl, beat together sugar, oil, eggs, pumpkin puree, and vanilla extract until smooth.

Add the dry ingredients to the wet ingredients and mix until just combined. Fold in chocolate chips or nuts if desired.

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Scoop the batter into the muffin tin, filling each cup about 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Serve warm or at room temperature with a dollop of whipped cream or cream cheese frosting. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.

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