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“A flavourful light muffin that tastes like pumpkin pie.”
READY IN:
20mins
YIELD:
14 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Line muffin tins with paper liners or spray with cooking spray.
  2. In a large bowl, whisk all of the dry ingredients together.
  3. In a separate bowl, combine the pumpkin puree, beaten eggs, milk and oil and whisk until combined.
  4. Pour the pumpkin mixture into the dry mixture, and stir gently just until combined (do not over beat).
  5. Using an ice cream scoop, divide the batter into 14 muffin tins.
  6. Bake for 15 - 20 minutes, or until cooked in the centre.
  7. Let cook in the pan for 5 minutes, then cool on a rack.
  8. Store in an airtight container in the fridge.

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