Pumpkin-Orange Muffins
Super-tender Pumpkin Orange Muffins bejeweled with a tiny orange slice. They're delish for everyday, but are special enough for the holidays.
Servings: 18
Ingredients
- 3 cups 13.5 oz all purpose flour
- 1 ¼ cup granulated sugar
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- ½ tsp kosher salt or 1/4 tsp table salt
- 1 ½ cups Tropicana Pure Premium® 100% Orange Juice
- 1 cup pure pumpkin puree
- ½ cup melted butter
- ¼ cup vegetable oil
- 1 ½ tsp pure vanilla extract
- 2 large eggs lightly beaten
- ½ orange thinly sliced and quartered, optional
Instructions
- Preheat oven to 375ºF. Prepare 18 of the cups in two standard muffin tins by greasing or lining with paper muffin liners.
- In a large bowl, thoroughly whisk together flour, sugar, baking soda, baking powder and salt.
- In a separate bowl, whisk together the orange juice, pumpkin, butter, oil, vanilla and eggs. Add this to the flour mixture, then fold the ingredients together with a rubber spatula, working gently and stopping when batter is just combined.
- Lightly spoon the batter into prepared muffin cups. Top each with a quarter slice of orange, if desired. Bake for 18-22 minutes, rotating pans once halfway through. Muffins are done when tops are golden and spring back when lightly pressed in the centres (or a toothpick tester comes out with just a few moist crumbs). Transfer to wire racks to cool.