Ingredients

• 1 3/4 cups All-purpose flour
• 1 cup Pumpkin puree
• 3/4 cup Granulated sugar
• 1/2 cup Vegetable oil
• 2 large Eggs
• 1 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 1/2 teaspoon Ground nutmeg
• 1/4 teaspoon Ground ginger
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla extract
• 1/4 cup Milk
• 1/2 cup Chopped pecans (optional)

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.

2. 2

   In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

3. 3

   In a separate bowl, beat the eggs. Add in the sugar, pumpkin puree, vegetable oil, milk, and vanilla extract. Stir until well combined.

4. 4

   Slowly stir the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix.

5. 5

   If desired, fold in the chopped pecans for an extra crunch.

6. 6

   Spoon the batter evenly into the prepared muffin cups, filling about 2/3 of the way.

7. 7

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

8. 8

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

9. 9

   Enjoy warm with a pat of butter or as is!