Pumpkin Spice Muffins

• 2-1/4 cups All-purpose Flour
• 2 teaspoons Baking Soda
• 2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1-1/2 teaspoon Cinnamon
• 1/2 teaspoons Ground Nutmeg
• 1/2 cups Skim Milk
• 1 teaspoon Vanilla Extract
• 1/2 cups Sugar
• 1/2 cups Brown Sugar
• 1 cup Pure Pumpkin Puree
• 2 Eggs

1. Yields 9 large muffins.
2. 1. In a large bowl, sift together the dry ingredient (flour, baking soda, baking powder, salt, cinnamon, and nutmeg). Set aside. Combine the milk and vanilla in a measuring cup. Set aside.
3. 2. In another large bowl, whisk together the sugars and pumpkin until smooth. Add one egg at a time, whisking to thoroughly combine.
4. 3. Add the dry and wet ingredients, alternating, into the pumpkin mixture, beginning and ending with the dry ingredients. Whisk between each addition until smooth. You should add the dry ingredients in 3 batches.
5. 4. Spray 9 wells of a 12-count large muffin tin with nonstick spray.
6. 5. Carefully pour the batter into the prepared tins, filling each 3/4 full.
7. 6. Bake in a preheated 350u0b0F oven for 25 minutes, until baked throughout and golden.
8. 7. Remove from the tins and enjoy!

allpurpose, baking soda, baking powder, ubc, cinnamon, ground nutmeg, milk, vanilla, sugar, brown sugar, eggs

Taken from tastykitchen.com/recipes/breads/pumpkin-spice-muffins-7/ (may not work)