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These pumpkin muffins are so incredibly moist, without being too dense. I worked hard on the recipe to make sure that there was as much pumpkin flavor as possible, without the muffin being too soggy or dense. The result is a beautiful, spongy muffin that has just the right amount of spice. The cinnamon sugar on top really adds a special touch to these muffins, so don't skip it!
Preheat oven to 375 F, grease or line a 12 count muffin pan
In a large bowl, stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, brown sugar, and granulated sugar
Stir in oil, eggs pumpkin puree, and vanilla, mix until thoroughly combined and no lumps remain
Divide batter into 12 equal portions in prepared pan, pan will be quite full
Sprinkle cinnamon sugar generously over muffins
Bake in preheated oven 15-18 minutes, or until toothpick inserted into center comes out clean
Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.
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