Fall Confession Time

So if I have to choose a fall flavor - it's always apple, not pumpkin. Pumpkin pie is fine. Fine... Pumpkin spiced anything? Pass. I mean really is it the pumpkin or all the warm spices that go into it? If you add all those to apples, oh that's better than a mush gourd. I'm not saying... just saying... But Ok these muffins. They are pretty amazing. I used canned pumpkin against my family heritage... my mom usually cooks down her fall pumpkins and saves the meat for pies. Me? Buy a can as needed. I have no need for that smell in my house... pressure cooking pumpkin... yuck. Anyway... these muffins - they puffed magically, they were filled with warm spices, perfect with crystally sugar on top, warm with butter... or... you know... vegetable oil spread, because I don't like butter. Oh... all the confessions today!

Easy Pumpkin Muffins

1 and 3/4 cups all-purpose flour (spoon & leveled)
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup vegetable oil (or melted coconut oil)
1/2 cup granulated sugar
1/3 cup packed light or dark brown sugar
1 and 1/2 cups canned pumpkin puree (not pumpkin pie filling)
2 large eggs
1/4 cup milk (dairy or nondairy)

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.
Spoon the batter into liners, filling them all the way to the top.
Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan before enjoying.
Cover tightly and store at room temperature for up to 1 week.