Pumpkin spice latte’s BFF: Easy pumpkin muffins

Well, it’s that time of year again. As the leaves slowly start to change around campus, fall becomes the perfect opportunity to bundle up, put on some Netflix, and take advantage of the delicious fall harvest.

My favourite part about fall (and every season for that matter), is the familiar scents and tastes that

accompany the season. If you’re a fan of Starbucks’ infamous pumpkin spice latte, you’ll adore these muffins.

This recipe is so easy to make and your house will immediately fill up with the wonderful smell of homemade baking. As an added bonus, your housemates will love you for whipping up such a tasty treat.

Ingredients

4 eggs

1 ½ c. vegetable oil

1 ¾ c. pumpkin puree

2 c. sugar

3 c. flour

1 tbsp. cinnamon

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

2 c. chopped pecans/or raisins (optional)

Directions

1. Preheat your oven to 375 ° F.

2. Mix wet ingredients (oil, pumpkin and eggs) in a bowl.

3. Combine dry ingredients in a separate bowl.

4. Once both wet and dry ingredients are mixed, combine all ingredients together, gradually mixing the dry ingredients into the wet.

5. Add pecans or raisins if you wish.

6. Fill greased or paper line muffin tin 2/3 of the way full of batter. Sprinkle the tops with a bit of brown sugar.

7. Bake at 375 °F for 20 minutes. After, let the muffins cool and enjoy!

Recipe yields approx. 28 muffins — perfect for sharing.

Tags

Campus cooking, Fall, Pumpkin Spice, recipe

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