Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ cups granulated sugar
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups shredded fresh pie or sugar pumpkin
- 1 cup toasted pecans
Instructions
- Preheat oven to 325 degrees F. Oil the tins in a muffin tin generously, including the top of the pan.
- In a medium bowl, stir the flour, cinnamon, ginger, baking soda, baking powder, and salt together. In a large bowl, mix the sugar, oil, eggs, and vanilla together. Add the flour mixture to the sugar mixture and mix until just combined. Add the pumpkin and pecans and fold until evenly distributed and a homogeneous mixture is formed.
- Using a regular sized ice cream scoop, scoop batter into prepared muffin tin, distributing any remaining batter among the cups. Bake for about 30 minutes, until a toothpick inserted in the center of the muffins comes out with only a few moist crumbs, rotating halfway through if necessary. Cool completely in pan, before gently loosening tops of muffins from the tin and pushing a spatula down the side of each muffin cup to force the muffin out. May be stored at room temperature for up to 3 days or frozen wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw in a 350 degree F oven for about 20 minutes or at room temperature for several hours.
Notes
Recipe adapted from Alton Brown
- Prep Time: 30 mins
- Cook Time: 30 mins