- 1/2 Cup Vegetable or Avocado oil
- 1 1/4 Cups Brown sugar
- 2 Large Eggs
- 1 Cup Pumpkin Puree
- 1 Teaspoon Vanilla extract
- 2 Cups All purpose flour
- 1 Teaspoon Baking soda
- 1 Teaspoon Baking powder
- 1/2 Teaspoon Salt
- 2 Teaspoons Ground cinnamon
- 1/2 Teaspoon Ground ginger
- 1 Teaspoon Pumpkin Pie Spice
Optional topping
- 1/4 Cup Powdered Sugar
- 1/4 Cup Brown sugar
Optional Topping
- 4 Ounces Cream Cheese
- 2 Tablespoons Salted butter room temperature
- 1 1/2 Cups Powdered Sugar
- 1/2 Teaspoon Vanilla extract
Preheat oven to 350. Prepare baking sheets with parchment. Mix together oil, vanilla and sugar. Add eggs and pumpkin puree. In a separate medium bowl, all together all remaining dry ingredients and spices. Combine the two together until a smooth batter forms. Stir in mini chocolate chips if desired OR just sprinkle some on top of the muffies. Use a 4 tablespoon cupcake scoop to scoop batter, level with a butter knife and drop straight down onto prepared baking sheet. You can fit 6 on each tray. This recipe makes 14-15. Bake muffies at 350° for 13-14 minutes. Do not overbake. I let them set on the the pan for 30-60 seconds before removing and placing on a cooling rack. Allow muffies to fully cool, about 15 minutes.Sprinkle a dusting of powdered sugar or the powdered + brown sugar mix on top of muffins for a beautiful and sweet garnish. If you'd like the cream cheese frosting, allow the muffies to fully cool, then blend cream cheese frosting ingredients and pipe onto muffie. ENJOY
