Soft Moist Pumpkin Muffins (Print Version)

Moist, warmly spiced muffins with pumpkin and cinnamon. Perfect for breakfast or snack.

# Ingredients:

01 - 1/2 cup pumpkin puree
02 - 1/2 cup milk of choice
03 - 3 tbsp oil or additional pumpkin
04 - 2 1/2 tsp white or cider vinegar
05 - 2 tsp pure vanilla extract
06 - 1 cup flour (spelt, white, oat, or for keto, use flourless option)
07 - 1/2 cup sugar or unrefined sugar
08 - 2 tsp cinnamon
09 - 3/4 tsp pumpkin pie spice or additional cinnamon
10 - 1/2 tsp baking soda
11 - 1/2 tsp salt
12 - 1/2 tsp baking powder
13 - Optional handful of chocolate chips

# Steps:

01 - Preheat the oven to 350°F (175°C).
02 - In a bowl, whisk together the liquid ingredients and let the mixture sit for 10 minutes.
03 - While waiting, sift together all the dry ingredients in a separate bowl.
04 - Gradually pour the dry ingredients into the wet ingredients, stirring until just evenly mixed.
05 - Distribute the batter evenly into a lined muffin tin.
06 - Bake for 19 minutes on the center rack of the oven.
07 - Remove from the oven and let the muffins cool. For better flavor, serve the next day as the liners will peel off more easily.

# Notes and Tips:

01 - The pumpkin muffins taste better when allowed to rest overnight, and liners peel off with ease the next day.

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