Light Pumpkin Breakfast Muffins

The classic flavors of pumpkin and spices in theses light muffins are perfect with your morning coffee. They are not too sweet and not too rich ~ the perfect reason to eat more than one!

YOU WILL NEED:

INGREDIENTS:

 1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

 1/2 teaspoon salt

 1 ½ teaspoons cinnamon

 ½ teaspoon allspice

 1/4 teaspoon ground ginger

 1/4 teaspoon ground or fresh  nutmeg

 2 large eggs

 ½ cup brown sugar 

 1/2 cup white sugar 

 1/4 cup whole milk 

 1 can pumpkin

 1/2 cup canola oil 

 1 teaspoon vanilla extract

INSTRUCTIONS:

Preheat Oven to 425°

In a large bowl, combine the flour, salt, baking powder, baking soda, and spices to a large bowl. Stir well with spoon.

In a second bowl, add the oil, milk, eggs, vanilla, and sugars to a large bowl. Whisk together until well combined. Add in the pumpkin puree and whisk again until smooth.

Combine the wet and dry ingredients. Stir until the batter is mixed, but do not over stir.

Fill muffin liners until ¾ full.

Place empty cookie sheet on lower rack to catch any spills. Place muffins on the center rack and bake at 425° F for 5 minutes. Reduce temperature to 350° and bake 15 minutes.

** Use leftover muffin batters to make mini muffins. Lightly grease mini muffin tins with oil or baking spray. Fill 3/4 full and bake at 350° for 10 minutes or until a skewer comes clean.