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My Moist Blueberry Muffins

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1.5 teaspoons cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • 2 large eggs
  • ½ cup brown sugar
  • ½ cup white sugar
  • ¼ cup whole milk
  • 15 oz can pumpkin puree
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
For the Icing
  • 1 cup powdered sugar
  • 2 tablespoon milk
  • 1 teaspoon vanilla

Method
 

  1. Whisk together flour, salt, baking powder, baking soda, and spices.
  2. In a separate bowl, whisk oil, milk, eggs, vanilla, sugars, and pumpkin puree.
  3. Pour wet into dry and mix until just combined.
  4. Fill lined muffin tin cups about ¾ full.
  5. Bake at 350F for 20 minutes or until a skewer comes out clean.
  6. Cool on a wire rack.
  7. For icing: mix powdered sugar, vanilla, and milk until smooth. Drizzle over cooled muffins.