Healthy Moist Pumpkin Spice Muffins

Start preheating your oven to 375°F (190°C) and put paper liners in a 12-cup muffin tin. This will speed up the process and help you bake your muffins evenly.

For the dry mix, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice in a large bowl. I have found this step critical in achieving a uniform flavor throughout the muffins.

In a separate bowl, whisk together the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until well combined. I would recommend using room-temperature eggs as this can result in a more evenly baked muffin.

Gradually add the dry mixture to the wet ingredients, stir gently and be careful not to overmix the batter. This is crucial as over mixing could result in a denser and tougher muffin.

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. This assures the muffins rise nicely and helps to achieve that appealing rounded top.

Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remember to rotate the tin halfway through to ensure even baking. Take the muffins out of the oven and let them cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely. This cooling process is necessary for the muffins to be easier to remove from the paper liner.